We made these for Father’s day breakfast the other weekend and they are seriously good and seriously easy! The kids helped me chop spring onions and hollow out the bread rolls and whisk up the eggs and pour the cream. They love helping out in the kitchen and although it makes a little more mess, it is a lot more fun :o}

Yummy crusty sourdough bread rolls {or you could use a longer baguette and cut it up to serve} – hollowed out a little and then filled with a creamy egg, cheese and spring onion mix with crispy cooked pancetta and then baked in the oven until nice and set.


Baked Sourdough Egg Boats with Pancetta
recipe adapted from here.

You will need:

  • 6 small sourdough rolls {I used the ones from woolies as I was in a rush, but they were the perfect size}
  • 5 whole eggs
  • 80mls of cream
  • 2 spring onions, sliced thinly
  • 80g of grated cheese – which ever cheese you prefer. Original recipe calls for gruyere but we just used cheddar
  • 100g pancetta, cooked in a pan until crispy and chopped roughly

To make:
Cook your pancetta in a pan until nice and crispy, chop and set aside.
Preheat the oven to 180 degrees C
Cut a small ‘v’ into the tops of your sourdough bread rolls and then hollow out the rolls to make room for the egg mixture. Place in a baking dish.
Mix eggs, cream, salt and pepper to taste together with a whisk.
Add in the sliced spring onions, grated cheese and chopped pancetta and whisk again.
Carefully pour {or spoon} mix into the hollowed sourdough rolls.
Bake in the oven for 20-25 minutes or until set.