Whenever we have a catered lunch at work, we order from the delicious Uliveto. I’ve literally had clients say, “Hey, can we have the meeting at your office so you can order that AMAZING Italian?!” The food from Uliveto is hearty, drenched in olive oil, and seasoned with fresh herbs. They have one dish – a sweet potato and ricotta pie – that is comparative mouth-crack. A crispy, flaky crust engulfs a cheesy mixture of broccoli, sweet potatoes and onions, all swimming in a soft blend of Italian cheeses. I would eat this addictive concoction for breakfast, lunch and dinner, day in and day out if I had the chance, however, I have NO idea how to re-create this delicacy at home. Next weekend I’ll probably march on down to Uliveto to pick the chef’s master mind, but in the meantime, I’m left craving soft broccoli with an abundance of cheese crammed into small, green florets. And thus breakfast boats were born – an easy, quick creation of mine that eliminates the need for a homemade dough or crust, but still captures all the delightful magic of vegetables smothered in cheese.This recipe takes about 10 minutes to construct, and a a mere 15 minutes in the oven. So in less than 20 minutes, you can have a delicious, cheesy bread boat meal, without hours of labouring over a hot stove. To get started, you’ll need a few key ingredients. For two bread boats, you will need 3 eggs, one small head of broccoli, two small baguettes, a sprinkle of spring onion, salt, pepper, 1/4 cup of parmesan cheese, and 1/2 cup of old, grated cheese of your choice. I used ‘oud belegen kaas’ which had been aged for about 10 months. You’ll also need a large bowl for mixing, a sharp knife, a small sauce pan, and a baking sheet.
To get started, put a small pot of water on the hob to boil. Preheat your oven to 350 degrees F. Collect all of your ingredients, wash your broccoli, and cut the florets into small pieces. Pop them into the boiling water on the stovetop. While they boil, crack your eggs into the large bowl and whisk. Add the spring onion and the cheese. Keep some cheese set aside to sprinkle on top.
Next, take your bread, and using a sharp knife, cut in a downward direction around the top if the baguette. You’ll want to leave a small lip on the edge to hold in any excess egg and cheese, so do not simply slice the tops off horizontally. Once you’ve cut completely around the top of the baguette, lift up the lid you’ve just created. Pull out excess bread from inside the baguette, creating a hollowed out shell. Repeat for the second baguette. Now, hopefully about 5-10 minutes have passed and your broccoli is semi-soft on the stovetop. Turn off the hob and run your broccoli under cold water. You do not want it to be hot when you add it to the egg mixture. Drain off excess moisture, and pour the broccoli into your mixing bowl with the egg and cheese. Mix everything together, and add a dash of salt and pepper. Then, slowly pour the mixture into the baguettes. Hopefully by now your oven is pre-heated and you can pop these beauties in! You’ll need to bake them for 10-15minutes. Keep an eye on them closely, as there’s a sweet spot between when the egg mixture solidifies and before the bread turns too crisp. Once cooked, remove from the oven and let cool for 2-3 minutes before serving. Nothing is worse than a cheese burnt mouth!
I suggest serving with a dollop of sour cream and salsa – and a few thick slices of bacon!This is a super easy dish that can be whipped up in a moment’s notice – perfect for entertaining or a low-key lunch at home! Brunch guests love new and innovative ways to eat eggs – and serving your friends individual, cheese encrusted bread boats is sure to be a pleaser! Here’s a pin if you’d like to save the recipe to Pinterest – What was the last thing you served up for brunch?