All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Ahoy, mates! Fair winds and following seas await you with these hearty breakfast egg boats, me hearties! Okay, enough pirate-speak. The plain truth is these hollowed-out mini baguettes baked with a delicious mixture off egg, cheddar, and bacon will fill you up without costing your an ARRRRm and a peg-leg. Sorry, couldn't help it!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim and thinly slice green onions on an angle. Halve grapefruit across equator. Starting ½" in from edge, slice baguette lengthwise on a 45 degree angle, stopping ½" from bottom. Cutting all the way to the bottom can cause leakage, so make sure you leave ½"! Repeat on other side and remove bread with your fingers. Hollowing bread out in a "V" shape allows egg mixture to bake upwards. On a separate cutting board, cut bacon into ½" pieces.
Cook the Bacon
Line a plate with a paper towel. Place bacon in a large non-stick pan over medium heat (no need to preheat) and cook 5-8 minutes, stirring occasionally, or until crisp. Remove to towel-lined plate, discard bacon grease, and wipe pan clean. Place bacon grease in a heat-safe container and discard after it has cooled - never down the sink!
Make the Filling
Whisk together milk, eggs, ½ tsp. salt, and a pinch of pepper in a medium mixing bowl. Stir in cheese, bacon, and green onions (reserve pinches of bacon and green onion for garnish).
Fill and Bake the Boats
Place hollowed-out bread onto prepared baking sheet. Carefully pour egg filling into bread. Bread will slowly soak up liquid, so add in small increments to prevent overflow. Bake 25-28 minutes, or until eggs are lightly browned on top and no longer jiggle. Remove from baking sheet and let rest 5 minutes.
Make the Candied Grapefruit
While boats bake, return pan used to cook bacon to medium-high heat. Add sugar and 1 Tbsp. water and bring to a simmer. Add grapefruit halves, cut side down. Cook 3-5 minutes, or until liquid has evaporated and cut sides appear slightly caramelized. Remove from pan.
Plate the Dish
Serve egg boat on a plate with candied grapefruit half, or slice boat into 1" pieces if desired. Garnish with reserved green onions and reserved bacon.
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