••••EGG BOATS🍳🌭🧀🌶🥓🥛!!••••

(Source: bakestmidnite.com recipe and photos and midnight baker and delish video and Judith Hanneman and Hermitage Country Club and Musely.com and NF photo and LinkedIn photos and google+ photos)

••••EGG BOATS!!

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EGG BOATS (BREAKFAST FOR DINNER)

October 5, 2016 by Judith Hanneman

EGG BOATS

PREP TIME

10 mins

COOK TIME

30 mins

TOTAL TIME

40 mins

Author: Judith Hannemann

Serves: 4

INGREDIENTS

• 4 sandwich or small sub rolls
• Filing:
• 6 large eggs
• ⅓ cup heavy cream
• 1 tsp salt
• ¼ tsp pepper
• 1 tbs each green bell pepper and red bell pepper
• 2 finely chopped green onions -OR- 2 tbs finely chopped red onion
• 4 strips crisp-cooked bacon, crumbled
• ½ cup shredded cheddar cheese (see NOTES)

• ••••ENJOY BREAKFAST 
• ••••FOR DINNER!!

NSTRUCTIONS

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment or foil.
2. Cut a slit in the center top of each roll. Hollow out, leaving about ½-inch for a "wall."
3. Whisk eggs and cream in a medium bowl. Add the rest of the filling ingredients and stir well to combine.
4. Divide egg mixture evenly between the rolls.
5. Bake for 25-30 minutes or until eggs are just set. Let stand for 5 minutes before serving. If you prefer firmer eggs, then you can microwave on high for about 30 seconds after the standing time.

NOTES

Swiss cheese, gouda and fontina are good substitutes.

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Canned Caramel

This little recipe always slips my mind when I'm looking for an easy dessert.  All you have to do is submerge a can of sweetened condensed milk in water and cook at what I would call a vigorous simmer for three hours.  (this recipe has failed me once and I don't know why, it came out a tepid blond color.) Alternatively, you could cover this pot of water throw it in 350˚ F oven for three hours. Once it's done, allow it to cool for around 30 minutes before opening.**

The result is a silky, perfectly sweetened, dulce de leche.  Spread this on a wafer cookie with a tiny pinch of sea salt and you have an amazing dessert.

**NOTE: Do not just drop a room temp. can of condensed milk into an already-boiling pot of water - the temperature contrast could cause the can to burst.  and DO NOT boil a can and return it to your cabinet for few months - once cooked I would not consider this a shelf stable product.  

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