Instead of the bread being in the egg, the egg is in the bread in these restructured Mushroom Swiss Bread Boats.
Somewhere on Bloglovin, I stumbled on a bread boat. I can’t remember if it was Sweet Paul or David’s Culinary, but it was one of those two. And I thought, “Those look good. Those look REALLY good!”
Sometimes I get in a #meatfree rut and just lose my way. I don’t want go down the typical veggie path; tofu, tons of mushrooms, lots of eggplant, etc. I want out #MeatlessMondays to be interesting and definitely NOT boring or repetitive.
So, when I stumble onto a recipe that would be perfect for our meatless meals, I will latch on to it with wreck less abandon and transform it into something that we could actually eat. Not that we wouldn’t have eaten the other recipe (that I can’t remember and can’t find the pin) but sometimes ingredients in these recipes just aren’t in our pantry and I refuse to buy something that will not be used soon. I mean, if you could only see my pantry you’d know why. Anyone up for a trip to my house to help me organize it?
Since we always have bread in the fridge for some sandwiches I could easily use the week old rolls in the fridge for this recipe. And I was right! They were perfect.
You see, putting bread in the refrigerator dries it out. But if I don’t put the bread I the fridge, then I wind up throwing it out by the end of the week anyway. At least putting it in there gives it a fighting chance to be some garlic bread or these delicious bread boats!
Okay, I just have to share this little tidbit of information about AKHA. As my saying goes, “If there’s an insect that bites in a 50 mile radius, it will find me.” I’m not kidding. We had bed bugs once. I was the only one on the bed bug buffet for dinner until we finally got rid of them.
My tip? Steam. That’s the only way we could get rid of them. I tried the powder, the spray, tape, Vaseline, you name it. We bought a steam mop for the kitchen floor and I repurposed it to steam the bed frame once a month until they were all gone.
Then there was the time I was sitting in my sister’s living room. “You have fleas.” “No, we don’t.” “Yes you do. I just got bitten by one.” This leads me to the most recent proof of this saying. We’re standing in an antique store and my foot starts to feel weird; like something’s biting it. I look down and see – gasp – a flea biting me. Son of a…!! Are you kidding me? Here of all places?
Then when I thought about it, it kind of made sense. I mean, they live in carpets, cracks, and crevices of upholstery and floors. They could easily live in like, old linens and books? I’m guessing.
It just proves my theory; if there’s an insect that feeds on human blood in a 50 mile radius it WILL find me and bite me.
I know. It has nothing to do with this recipe, but I just thought I’d share that little tidbit with you anyway. Just a way to get to know me a little better.
And I think you should get to know these delicious bread boats a little better, too. They turned out much better than I had anticipated. They had a rough start and took a little longer than I had anticipated to cook. I’ve adjusted the temperature and the cooking time accordingly in my recipe.
Personally, I liked how the outside bread got a little crunchy. I’m always fond of a delicious crust and crumb in a good bread. However, I don’t think the hubs appreciated the outer crust as much as I did, hence the adjustment to the recipe and temperature.
I’m still working on my fork technique. I know. I should have a piece of foam, some good studio lighting, and all the time in the world to photograph them. However, I have a day job and lucky enough to photograph the food before we eat it for dinner.
How do you people (this with successful blogs with gorgeous photos AND full time jobs) do it? Do I save all my leftovers and have one massive photo shoot on the weekends? How is one person supposed to be a successful food blogger AND have a day job?
Don’t get me wrong, I love my job. I love that I’m part of a bigger picture that puts criminals away in over 30 countries, but still. How is a person supposed to do all this, be a good wife, and NOT go insane? And make enough money to have the blog support itself now that I’ve made the leap to self-hosted? GAH!
Stress freak out over. All I can do is my best, right?
And while this isn’t the best photograph, it’s a pretty darned good recipe. Not only is it good, but it’s simple and super tasty. If you don’t have egg substitute, you can easily use regular eggs. One egg is equal to about ¼ cup of egg substitute. However, I wouldn’t sub any of the other ingredients. They all taste amazingly delicious in these hearty bread boats. Have some breakfast for dinner tonight.
Instead of the bread being in the egg, the egg is in the bread in these restructured #MeatlessMonday Mushroom Swiss Bread Boats.
- 4 Demi baguettes
- 1 1/2 cup egg substitute
- 1/2 cup sour cream
- 2 cups diced mushrooms
- 1 cup Swiss cheese, divided
- 1 tablespoon fresh thyme
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- 2 tablespoons chives
- Preheat oven to 350.
- Carefully cut the tops off the loaves of bread leaving about 1/2 inch border around the edge. Scoop out additional bread making a larger cavity for the filling. Slice a portion of the bread off the top level out the lid. Set aside.
- Combine the eggs with the sour ceam. Stir with a whisk until the sour cream is incorporated into the eggs. Add the mushrooms, 1/2 cup Swiss cheese, thyme, garlic, onion powder, and one tablespoon of chives. Stir until well blended.
- Pour one ladle of the egg mixture into one of the baguettes. Top with a few reserved slices of mushrooms, 1/8 cup of cheese, and a few blades of chives.
- Place the lid on top, wrap with foil, and repeat with remaining mixture and bread. Bake the boats at 350 for 30 to 40 minutes or until the egg is cooked through. Remove from heat and allow to sit 5 minutes before serving.
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