Recipe Created by: Andrea Buckett @andreabuckettcooks
Tip: To make this into a portable snack: Cool completely and slice. Store in an air-tight container in the fridge and pack in a cold cooler when you hit the road.
Directions
- Preheat the oven to 375°
- Cut around the perimeter of the sourdough at a 45° angle. Be sure not to cut through the bottom of the loaf. Use your fingers to pry the top of the bread and set aside.* Create a hollow base by removing more bread.
- Whisk together the eggs and milk. Stir the remaining ingredients in until well combined.
- Place the hollowed-out bread on a parchment lined baking sheet and carefully pour the egg mixture in until it is full (If you have extra egg mixture pour it into a greased ramekin and cook alongside the boat bake.) Scatter cheese over the top.
- Bake for 10min and then turn the heat down to 350° and bake for another 25-30min until the egg is set and the cheese is brown. Cool for 10min then slice and serve with spicy tomato chutney.
Ingredients
- 1 Sourdough Loaf (400g) unsliced
- 5 eggs
- 1/4 cup milk
- 2 green onions sliced
- 1 Jalapeno diced
- 1/2 cup black beans
- 1/2 cup bacon crumble
- 1/4 cup red pepper diced
- 1 Tbsp Farm Boy™ Taco Seasoning (65 g)
- 3/4 cup Farm Boy™ Organic Medium Cheddar Cheese (200 g) grated
- Farm Boy™ Spicy Tomato Chutney optional
