Baked Egg Boat with Buffalo Aioli
Crispy, crunchy bread stuffed with a variety of cheeses, eggs, and spices. Topped with a smooth buffalo aioli sauce. Delicious! This easy meal is perfect to serve any time of the day! Great for breakfast, brunch, lunch, and/or dinner. Do you have some people who don’t like buffalo sauce? No problem! Do not drizzle the aioli on top and serve it on the side. As always, I love to hear your thoughts and I hope you enjoy this fun meal as much as I do!
Description
Baked Egg Boat with Buffalo Aioli
Baked Egg Boat with Buffalo Aioli
- 1 Loaf Italian Bread
- 4-5 Eggs
- 1/4 cup Milk (Or Half & Half)
- 4 tbsp Cream Cheese
- 1/3 cup Shredded Gruyere Cheese
- 1 cup Shredded White Cheddar
- 1/4 tsp Garlic Powder
- 1 dash Cayenne Pepper
- 1/4 tsp Smoked Paprika
- Salt
- Black Pepper
- Parsley (Optional Topping)
- 1/3 cup Mayo (If you do not like mayo, use 1 egg and increase oil to 2-3 tbsp.)
- 1 tbsp Olive OIl
- 3 tbsp Buffalo Sauce
- 2 dash Smoked Paprika
- 2 dash Garlic Powder
Egg Boat
Buffalo Aioli
Instructions
- Preheat oven to 375.
- Cut a circle on the top of the loaf of the bread and remove as much breading inside as you can. Be careful not to remove all of the bread on the bottom or sides, or else you will have holes. You want a little bit of a thick bottom. Aka you want it to look like a boat! Place on parchment paper on top of a baking sheet.
- Whisk together the eggs, milk, cayenne pepper, smoked paprika, salt, pepper, and garlic powder. Set aside. In a separate bowl, mix your gruyere and cheddar cheese together. Set aside.
- Spread cream cheese on the inside of the bread boat, bottom and sides. Sprinkle 1/3 of your cheese mixture on top of the cream cheese. Slowly pour the egg mixture on top. Stop if it reaches the edges of the bread. Top with the rest of the cheese mixture. Place in the oven for 25-30 minutes.
- While the egg boat is cooking, make your aioli. In a blender or nutria bullet, mix the mayo, oil, garlic powder, paprika, and buffalo sauce. Blend until creamy and smooth.
- Once the egg boat is done cooking, let cool for 5 minutes. Drizzle the buffalo aioli and top with parsley. Serve and simply enjoy!
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