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°F.
- 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.
- Stir together green onions, jalapeño, Farm Boy™ Organic Black Beans, crumbled bacon, red pepper, and Farm Boy™ Taco Seasoning and add to egg mixture.
- 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 shredded Farm Boy™ Organic Medium Cheddar Cheese on top.
- Bake for 10 minutes, then turn the heat down to 350°F and bake for another 25-30 minutes until the egg is set and the cheese is brown.
- Allow to cool for 10 minutes.
- Slice and serve with Farm Boy™ Spicy Tomato Chutney.
Ingredients
- 1 Sourdough Loaf (400 g) unsliced
- 5 eggs
- 1/4 cup milk
- 2 green onions sliced
- 1 jalapeño diced
- 1/2 cup Farm Boy™ Organic Black Beans (398 ml)
- 1/2 cup bacon crumbled
- 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
