Baked Egg Boats Recipe with Pancetta, Leeks & Chevre.

What You'll Need

• 1 loaf La Brea Bakery Classic French Bread or other French bread
• 5 ounce pancetta, finely chopped
• 3 leeks, thinly sliced and greens discarded
• 5 eggs
• Cracked pepper to taste
• 3 ounce chevre or goat cheese, crumbled
• 350 30-40 min
• Chives or green onions for garnish (optional)

How to Make It

1. Hollow out the loaf of bread. Make sure not to carve out too much to prevent leaking. Place on a baking sheet lined with parchment paper.
2. Fry the pancetta in a small saucepan on medium heat until crispy. Drain off the remaining grease except for a teaspoon or so. Sauté the leeks in the same pan on medium heat until soft.
3. Whisk the eggs in a medium bowl. Add the pancetta, leeks, and cracked pepper.
4. Place half of the goat cheese in the bottom of the bread bowl. Pour the egg mixture over the goat cheese. Place the remaining goat cheese in the egg mixture. You can also use goat cheese to plug any leaky spots.
5. Bake at 350F for 30-40 minutes, until egg is set. Garnish with chives or green onions (optional). Slice and serve warm.

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