Patricia Stehling | Central Texas EC

Egg boats make for a fun presentation at breakfast. Add your favorite vegetables, such as bell pepper, mushrooms or spinach, to the filling.

4 demi baguettes or large bolillos
8 ounces breakfast sausage
8 eggs
1/2 cup heavy cream
Salt and ground black pepper, to taste
1 cup shredded cheddar cheese
4 green onions, sliced
4 jalapeño peppers, seeded and diced
2 cloves garlic, minced

1. Preheat oven to 350 degrees. Scoop out the centers of the breads to create a boatlike shape, leaving an edge all around.

2. Cook sausage and set aside. In a bowl, beat eggs, then whisk in cream and salt and pepper. Stir in the sausage, cheese, green onions, jalapeños and garlic.

3. Spoon mixture into bread boats. Bake 25–30 minutes, until eggs are set and no longer runny.

Serves 4–6.