Whip up this eggy breakfast boat any weekend that you want to start right

Normally when we see a creative, cool, egg recipe, we think, this would be perfect for when you have people over for brunch. And this big breakfast boat would be, for sure. But it’s so damn delightful, comforting and special, that it’s the kind of thing to share with the best people of all, the ones at your breakfast table every day. I mean, this is a hug in a boule, right? An affirmation made of eggs.

Big Breakfast Boat

By Josie Malevich

This stuffed egg and cheese bread is a fun breakfast the whole family will love. Instead of one large boat, you could make individual boats using demi baguettes or buns. Feel free to substitute the za’atar seasoning with Italian seasoning or herbes de Provence and the feta with goat cheese.

Ingredients

• 1 loaf sourdough or French bread
• 6 eggs
• 1 tsp za'atar seasoning, divided
• ½ tsp salt
• ½ tsp pepper
• ¾ cup chopped cooked broccoli
• ½ cup shredded mozzarella
• ¼ cup Parmesan cheese
• 2 green onions, thinly sliced
• ½ cup halved grape tomatoes
• ½ cup crumbled feta cheese

Preparation

Preheat oven to 400F degrees.  Cut through the top of the loaf in an oval shape. Hollow out about 2 cups of the bread to create a boat-like container for the filling. (Reserve the hollowed out bread for another use.)

Whisk together the eggs, 3/4 teaspoon of the za'atar, the salt and pepper until blended. Stir in the broccoli, mozzarella, cheese and green onions.

Place the loaf on a parchment paper-lined baking sheet.  Pour in the egg mixture and top with the tomatoes.

Bake for 35 minutes, then sprinkle with the feta and bake again until the filling is golden brown, puffed and set in the centre, about 10 to 20 minutes more. Sprinkle with the remaining za'atar before serving. Cool for 10 minutes before slicing.