I have always loved a good brekkie. A grand and impressive eggs benedict on the weekend, fluffy pancakes on holidays, a full english with the family or a thick filling smoothie in the week… there is no shortage of delicious morning dishes out there to inspire.
The fact is, when there is little in the fridge, the odd one egg, 1/4 avocado, some scraps of salmon or perhaps the odd rasher of bacon, it is hard to rustle up a full meal for two worthy of yelling about. Well… voila le breakfast boats.
For these, there is no need to step out to the shops. They are the ultimate fridge-raid knock up.
A cross between croutons and toast, the nearly stale bread ends (the backbone of the dish) are hollowed out into ‘boats’, drizzled with oil and pinch of salt, baked in a hot oven and stuffed with any and every good leftover in the fridge.
This is a rather healthy one, but you certainly push the boat out and sink your boat with a full fry up too. Crispy bacon, halved chipolata sausages, baked beans, garlic sauteed mushrooms and wilted spinach would all be mighty additions.
I used the ends of a walnut bread, bought from my local baker, but you can use any bread you fancy. Equally if you fancy hollowing out a whole loaf and using it as a sharing boat for two, that would work well too. The only tricky part I find with that is when it comes to trying to break the boat apart. Its can get a bit messy… If you do try it though, i’d love t hear how you get on.
Breakfast Boat Recipe
All you need is :
- 2 ends of a bread loaf, a good rounded loaf is best
- filling ingredients : 50g smoked salmon flakes, 1/2 avocado, 6 charred cherry tomatoes, 1 or 2 soft/ hard boiled eggs
Preheat the oven to 180 degrees celsius, gas mark 5
Place the hollowed out bread ‘boats’ on a baking tray and drizzle with olive oil and season with a sprinkle of sea salt. Pop them in the oven to bake for ten minutes.
Once they have had their time in the oven, leave them to cool for a couple of minutes and get stuffing.
For the soft boiled egg
This will give you a soft-hard boiled egg, place the egg (or eggs) in a saucepan covered with water. Bring to the boil and simmer for 5 minutes. Remove the pan and drain out the water. Run the egg under the cold tap, until cool enough to handle. Once cool enough, peel carefully. The edges of the yolk will be hard, but the inside will still be soft and vibrant yellow.
For the charred cherry tomatoes
Place a frying pan over a medium flame and add a tablespoon of olive oil. When the pan gets hit, add the cherry tomatoes cut side down. Cook the tomatoes for 5 minutes or son, or until they are looking charred. Flip them over and cook on the other side for 2-3 minutes, to soften the skin side as well.
This is certainly best enjoyed whilst the bread is still oven crisp and fresh. I hope you’ll agree, this dish is certainly a better way to use up an old loaf than feeding the birds.