Breakfast Egg Canoes

The Foodies' KitchenOctober 12, 2016

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

We love the weekends. Specially Sundays. We love being with our families, taking it slow this one day of the week. This is when we take time to prepare meals with a little more time and enjoy them more. But if you have family over, or hosting a brunch… that plan kind of goes out the window. You want to cook once, and feed many. This is when our Breakfast Egg Canoes come into action!

With a few ingredients that you can find in your kitchen, you can make a bunch of these at once. It’s an easy recipe to scale: get as many bread rolls and eggs as people you’re serving, then the rest is up to you! We loved this combination of mushrooms, cherry tomatoes and spinach, but you can easily skip the tomatoes, and replace them with chopped bell peppers, or add bacon to the current mix.

We baked our Breakfast Canoes in the mighty 8-inch pan. We love it! You can use it to bake brownies, blondies, a small cake and now, these breakfast egg canoes! It is really versatile and a breeze to clean if you line it up with parchment or aluminum paper. We found our mighty pan at Almacenes Siman, as well as the gorgeous cutting board with a silicone grip and a silicone brush. Make sure to follow them on Instagram and Facebook to keep up to date with their sales.

Helga & Kitty

Breakfast Egg Canoes

Recipe adapted from Brenda Cooks
Yields: 4 servings

Ingredients:
4 bread rolls
4 eggs
6 cherry tomatoes
16 spinach leaves, 4 per bread roll
3 mushrooms
4 teaspoons of finely chopped onion
4 teaspoons of shredded mozzarella cheese
2 tablespoons melted butter
pepper and salt

Preparation:

Preheat the oven to 350°F. Place parchment paper on a baking pan.
Cut the mushrooms into slices and the cherry tomatoes into quarters.
Carefully hollow out the bread rolls, making sure not to cut through the bread.
Using a silicone brush, coat the inside of the bread buns with melted butter and sprinkle with salt and pepper.
Place at least 3 leaves of spinach inside the bread creating a barrier between the bread and the egg.
Break the egg in a small bowl and pour it into the bread roll. Add a bit of chopped onion, a few mushroom slices and cherry tomatoes.
Season with salt and pepper and add the cheese on top.
Bake until eggs are set and bread is toasted 20 to 25 minutes. If the bread starts to brown too fast, cover the baking pan with aluminum foil.
Let them sit for a few minutes before serving.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefoodieskitchen

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