These customizable baguette boats are like a short cut quiche! The exterior of the baguette gets toasty and golden brown, while the egg inside is rich and creamy. This is a great brunch dish for picky eaters — we like to lay out toppings and let people build their own. The key is to make sure all of your mix-ins are pre-cooked — they will not cook very much inside the baguette boats. After baking, cut the baguettes into thick slices and serve with lightly dressed greens or fresh fruit. The mix-in possibilities are endless, but here are some combos to get you started:
• Chorizo + hash browns + canned green chiles + pepper jack cheese + cilantro
• Cherry tomatoes + prosciutto + fresh mozzarella + parmesan + basil + crushed red pepper (as pictured!)
• Kale + mushrooms + gruyere + chives
• Broccoli + ham + cheddar + scallion
• Bacon + ham + cheddar + red pepper + red onion + parsley
Arrange a rack in the middle of the oven and preheat to 350°F.
Cut a deep V into the top of each demi baguette. Remove the tops and soft interior, creating a ½-inch thick wall. Save the bread scraps for another use. Transfer the baguette boats to a large rimmed baking sheet.
In a large measuring cup or a bowl with a pour spout, whisk the eggs with the sour cream, mustard, salt and pepper.
Divide the cooked filling ingredients between each baguette and top with half of the cheese. Divide the egg custard between each baguette boat, leaving ¼-inch of space at the top. Let sit for 10 minutes, allowing the liquid to soak into the bread. Add more egg custard, if needed. Sprinkle the remaining cheese over the top. Brush the outsides of each baguette with melted butter.
Bake the baguette boats until the egg is set and the top is beginning to brown, 30 to 35 minutes. Let cool for 5 minutes before cutting into 2-inch slices. Garnish with fresh herbs or sliced scallions and sprinkle with flaky sea salt. Serve right away.