BAKED EGG BOAT
517.5
Ingredients:
- 6-inch baguette bread
- 1 teaspoon butter (7g)
- 150g egg white
- 1 tablespoon low-fat heavy cream
- 45g low-fat mozzarella cheese
- 20g thinly sliced green onions
- salt and pepper to taste
Instructions:
- Preheat oven to 350 degrees F.
- Cut a deep “V” through the tops of the baguette until about a ½ inch to the bottom and remove the top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It’s very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside discard the tops and removed stuffing.
- Sprinkle about a tablespoon of shredded cheese into the bottom of the hollowed baguette.
- Whisk together eggs and cream, then stir in the remaining ingredients. Lightly season with salt and pepper.
- Place baguette onto a baking sheet and fill it with the egg mixture.
- Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed, and eggs have set.
- Remove baked egg boats from the oven and cool for about 5 minutes. Cut the baguette into pieces and serve.
Nutrition Facts:
- Calories: 517.5 Cal
- Protein: 42.1g
- Carbs: 56.3g
- Fat: 13.5g
