Bread Boats Filled with Spinach, Eggs, and Sandwich Spread
A deliciously fun and hearty breakfast option, these bread boats filled with spinach, eggs, and Del Monte sandwich spread are the perfect way to start your Sunday morning. Whether you’re sharing with friends and family or need a tasty on-the-go snack, these little boats pack a punch of flavor and nutrition. The recipe features a crusty bread log hollowed out to make room for a savory filling of spinach, eggs, and a tangy sandwich spread, all baked to perfection.
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Crusty bread log | 4 (about 6 inches) |
| Spinach leaves (palak), finely chopped | 1 bunch |
| Onion, finely chopped | 1 |
| Garlic, finely minced | 2 cloves |
| Del Monte sandwich spread | 4 tablespoons |
| Whole eggs | 3 |
| Whole black peppercorns, crushed | 2 teaspoons |
| Extra virgin olive oil | 2 teaspoons |
| Salt | To taste |
| Sugar | 1/4 teaspoon |
| Cherry tomatoes, to garnish | 5 |
| Butter (salted), melted (optional) | 2 tablespoons |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Instructions
-
Prepare the Spinach Filling:
- Begin by heating olive oil in a large pan over medium heat. Add the minced garlic and finely chopped onion, sautéing for about 2 minutes, until the onions turn soft and translucent.
- Add the chopped spinach leaves, sprinkle with salt, and sauté for an additional 2–3 minutes, or until the spinach has just wilted. Turn off the heat and allow the mixture to cool for a few minutes.
-
Combine the Ingredients:
- Once the spinach mixture has cooled, stir in the whisked eggs, Del Monte sandwich spread, crushed black pepper, and sugar. Mix thoroughly to create a creamy, flavorful filling.
-
Prepare the Bread Boats:
- Preheat your oven to 200°C (392°F).
- Take the crusty bread logs and carefully cut an oval shape from the top of each. Hollow out the center of the bread, creating a cavity, but leave the sides intact to form the “boat.”
- Optionally, brush the inside of the bread with melted salted butter for extra richness and flavor.
-
Fill and Bake:
- Place the hollowed bread logs onto a lightly greased or parchment-lined baking sheet. Scoop the spinach and egg filling into the bread boats, filling them generously with about 3–4 tablespoons of the mixture. (Adjust the quantity based on the size of your bread.)
- Bake the bread boats in the preheated oven for 15–20 minutes, or until the eggs are just set and the bread is lightly toasted.
-
Garnish and Serve:
- Once baked, remove the bread boats from the oven and let them cool slightly. Garnish with sliced or halved cherry tomatoes and finely chopped onion greens for a fresh and colorful touch.
- Serve immediately with a hot cup of Masala Chai or a refreshing Espresso Coffee, along with a side of fresh fruit for a perfect breakfast or brunch spread.
Tips & Variations:
- For a fun twist, try adding mushrooms or bell peppers to the filling for extra flavor and texture.
- If you’re looking for a richer taste, use a mix of butter and oil for sautéing the vegetables.
- These bread boats are great for meal prep. You can prepare the filling the night before and bake them in the morning for a quick and easy breakfast.
Enjoy your delightful Bread Boats filled with Spinach, Eggs, and Del Monte Sandwich Spread! Perfect for any weekend breakfast or brunch gathering!
