Caprese Egg Boat


Meat on the Side

Published by St. Martin's Griffin

This image courtesy of Ellen Silverman

Good bread is always nice just for nibbling, but it can also be transformed into a super-simple and yet applause-worthy breakfast. And if you have a forgotten loaf, then no problem, this recipe can bring it back to its glory days. So take that baguette, sourdough, or Pullman loaf, cut it open, stuff it with eggs, some cheese, tomatoes, and basil and watch as the baking eggs soak into the bread and become something much more than just eggs and bread.

Cooking Time50 min


Total TimeUnder One Hour


  • 1 medium bread loaf
  • 4 large eggs
  • ¼ cup heavy cream
  • 1 tablespoon finely chopped basil leaves, plus more for garnish
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup halved grape tomatoes
  • ½ cup cubed fresh mozzarella cheese (½-inch cubes)


  1. Preheat the oven to 325°F.

  2. Cut an oval hollow into the top of the bread, using a serrated knife, leaving a border of ½ to 1 inch all around. Scoop out the inside and reserve it for another use. Transfer to a baking dish.

  3. Whisk together the eggs, cream, basil, salt, and pepper in a medium bowl. Fold in the tomatoes and mozzarella. Pour the mixture into the hollow in the bread.

  4. Bake the filled bread until the eggs are set and the filling is firm (press lightly with your fingers to test), 45 to 50 minutes. Transfer the baking dish to a wire rack and let rest for 3 to 5 minutes. Cut crosswise into 2-inch-thick slices, scatter some minced basil on top, and serve.


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