Egg Boats

1. preheat oven to 350 degrees F.
2. Cut a deep “V” through the tops of each baguette( or hero rolls) until about a 1/2 inch to the bottom. Partially unstuff the bread. Set aside.
3. Place the eggs and cream into a mixing bowl( I use a large measuring cup with a spout for easy pouring) and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
4. Divide and pour the mixture into each bread boat and place it onto a baking sheet. I like the
sheet with tin foil for easy cleanup.
5. Bake uncovered on center rack for 20-25 minutes or until golden brown, puffed, and set in the center.
6. Allow to cool for about 5 minutes, and serve.