Egg Boats N Salads

Baked Egg Boats
Makes 4

Ingredients:
4 demi sourdough baguettes
5 eggs
1/3 cup heavy cream
4 ounces pancetta, finely chopped and fried until crisp
3 ounces gruyere cheese, grated
2 green onions, thinly sliced
salt and pepper to taste

Directions: 1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. Divide and pour the mixture into each baguette boat and place onto a baking sheet.
5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
6. Allow to cool for about 5 minutes, cut and serve.

I can see all kinds of fun combinations with mushrooms, spinach, sausage you name it… Anything that would normally work in an omelet would be lovely.

 

 

Cashew Chicken Salad

Dressing

½ Cup Sour Cream

½ Cup Mayo

½ Cup Miricle Whip

½ Packet Ranch Seasoning

…Mix In A Large Bowl

…Add Dill, Salt & Pepper to Taste

Salad

½ Box Med Shells, Cooked

1 Box Tyson Pre-cooked Chicken

2 Green Onions, Diced

½ Can (Small) Peas

1 ½ Chopped Celery

…Mix Into Large Bowl with Dressings

…Chill Overnight

…Before Serving Top with Paprika and Cashews