Cheesy Egg Boats

Time: 30 minutes

This is definitely a recipe that is worth waking up for. It is great for breakfast, brunch, lunch or supper.

Music Selection: Loretta Lynn – Lay Me Down (ft Willie Nelson)


6 frozen dinner roll dough (or one frozen bread loaf dough)

3 oz ricotta cheese

5 oz feta cheese

9 oz edam or gouda cheese, grated

1 cup finely chopped spinach

1 Tbsp dill (dried or fresh)

7 medium sized eggs


The night before, spray a large muffin tin and let the dough rise over night (covered with a cloth so it does not dry out).

In the morning, preheat the oven to 375 degrees. Place two cookie sheets in the oven to get hot.

In a bowl, mix all of the cheese, spinach, dill and the yolk from one egg (reserve the whites in a separate bowl). Mix well. Set aside.

Using a rolling pin and a floured surface, roll out one bun of dough in to an oval (8 inches by 6 inches). Place a scoop of the cheese in the middle of the dough. Bring the short sides up together and pinch the ends to look like a boat. I like to twist the ends as they hold better and look nicer. Do this for all six.

Press the cheese down in the boats so you have a ½ inch of dough above the cheese.

Take the remaining egg white and brush it on the sides and edges of the boats.

Take the hot cookie sheets out of the oven and line with parchment. Place 3 boats, well spaced, on each cookie tray. Bake for 10 minutes.

Remove the hot boats and break an egg into each (I try to scoop a well into the cheese to put the egg). Salt/pepper the eggs.

Put back in the oven for another 10 – 12 minutes (you want the whites of the eggs to be cooked, but the yolk still soft).

Remove from oven and serve with bacon and/or a fruit salad. Don’t forget the hot coffee.

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