Baked Egg Boats Recipe With Pancetta Leeks Chevre Food

BAKED EGG BOATS

Steps:

• Preheat oven to 350 degrees F.
• Cut a deep "V" through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed stuffing.
• Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed baguette.
• Whisk together eggs and cream, then stir in the remaining ingredients. Lightly season with salt and pepper.
• Place baguettes onto a baking sheet and fill each with half the egg mixture. (the egg and cream will pour out faster than the filling "bits" so it's best to switch off pouring into each baguette to ensure each one get equal parts of everything in the egg mixture)
• Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
• Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve.

BREAKFAST-FOR-DINNER EGG BOATS

Steps:

• Preheat the oven to 375 degrees F.
• Brown the breakfast sausage in a medium skillet over medium heat, breaking it up with a wooden spoon, about 6 minutes.
• Whisk together the eggs, milk, mustard and a pinch of salt in a large mixing bowl.
• Cut a long oval down the center of each bread, about 2 inches wide and 4 inches long. Hollow out most of the insides, like a canoe, leaving about 1/2-inch border all the way around. Place on a baking sheet, then gently pour half the egg mixture into each "boat." Sprinkle with the browned breakfast sausage and a few pinches of chopped kale, then top with remaining egg mixture.
• Top each boat with the shredded Cheddar, and bake until the cheese is browned and bubbly and eggs are just set, between 25 to 35 minutes. Let cool about 5 minutes, then garnish with parsley and serve!

PANCETTA AND LEEK RISOTTO FOR TWO

Steps:

• Warm the chicken broth in a small saucepan over medium-low heat. Cover and keep warm while you make the risotto.
• Heat the oil in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 4 minutes. Use a slotted spoon to remove the pancetta to a paper-towel lined plate.
• Remove all but 2 tablespoons of the rendered fat from the saucepan, then add the garlic, leek, a pinch of salt and several grinds of pepper. Cook, stirring occasionally, until the leek is tender and softened, 3 to 4 minutes. Add the rice, butter and bay leaf. Cook, stirring, until the rice is toasted, smells nutty and turns a light golden brown, about 4 minutes. Pour in the wine and simmer, stirring occasionally, until it is completely absorbed, 2 to 3 minutes.
• Ladle 1/2 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center). Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 15 to 17 minutes. Discard the bay leaf.
• Stir in the baby spinach, Parmesan, half of the reserved pancetta, 1/2 teaspoon salt and a couple grinds of pepper. Stir until the spinach is wilted and everything is evenly combined. Taste and adjust the seasoning with salt and pepper. Spoon into 2 dinner bowls and top with the remaining pancetta and a sprinkle of Parmesan.

PANCETTA, LEEK, AND GOAT CHEESE TARTLETS

Steps:

• For crust:
• Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.
• Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.
• Meanwhile, prepare filling:
• Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.
• Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)
• Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.
• *Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores

BAKED EGG BOATS

Steps:

• Preheat oven to 350 degrees F.
• Cut a deep "V" through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
• Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
• Divide and pour the mixture into each baguette boat and place onto a baking sheet.
• Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
• Allow to cool for about 5 minutes, cut and serve.