Baked Egg, Bacon and Cheese Boats

• Meat

  • 1/4 lb Bacon

• Produce

  • 1/4 cup Chives
  • 5 oz Greens, mixed
  • 1 Lemon
  • 1/2 Red onion, small

• Refrigerated

  • 8 Eggs, large

• Condiments

  • 2 tsp Dijon mustard

• Baking & Spices

  • 1 Pepper
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Bread & Baked Goods

  • 3 Submarine rolls

• Dairy

  • 1 cup Gruyere
  • 1/4 cup Heavy cream

Found on tasteandtellblog.com

Description

Ingredients

• ¼ lb bacon, diced
• 3-4 submarine rolls
• 8 large eggs
• ¼ cup heavy cream
• 1 cup Gruyere, shredded
• ¼ cup chives, chopped
• salt and pepper, to taste
• 2 teaspoons Dijon mustard
• 1 lemon, juiced
• ¼ cup olive oil
• salt, to taste
• pepper
• 5 oz mixed greens
• ½ small red onion, sliced

Directions

• Preheat the oven to 350ºF.
• Heat a saute pan over medium-high heat and add the bacon. Cook until crispy. Remove with a slotted spoon to a paper towel lined plate and allow to cool.
• Carefully cut a v-shape along the center of each roll. Pull the center out of the roll, leaving a half inch border around the sides and bottom. Place the rolls on a baking sheet.
• In a large bowl, whisk the eggs and cream together. Stir in the cheese, chives and bacon. Season with salt and pepper. Pour the egg mixture into the center of the rolls.
• Bake for 20-30 minutes, until the eggs are puffed and slightly moist in the center. (The eggs will continue to cook for a few minutes when removed from the oven.)
• Serve whole, or cut in half if the rolls are large.
• For the salad, whisk the Dijon, lemon juice and olive oil in a large bowl until combined. Season to taste with salt and pepper. Add the mixed greens and red onions and toss to combine.