Spinach-Artichoke Egg Bread Boats

Ingredients

Boats

• 4 large crusty oval rolls, about 7–8 inches long; each hollowed cavity must hold at least ¾ cup filling with ¼ inch headroom
• 1 tbsp olive oil
• 5 large eggs
• ⅓ cup whole milk
• 3 oz (85 g) cream cheese, softened
• ½ tsp fine salt
• ¼ tsp black pepper
• ½ tsp finely grated lemon zest
• ½ cup (85 g) jarred artichoke hearts, well drained and finely chopped
• ½ cup (75 g) thawed chopped spinach, squeezed very dry
• ¾ cup (85 g) shredded low-moisture mozzarella
• 2 tbsp sliced chives

Equipment

Baking sheet, mixing bowl, thermometer

Allergens and ingredient notes: Wheat, egg, milk.

Step by step

1. Heat oven to 350°F (175°C). Cut a long oval opening in the top of each roll and pull out enough soft bread to form a cavity, keeping a ½-inch wall and an intact bottom. Reserve removed bread for another use. Brush cavities with olive oil and bake empty 5 minutes.
2. Beat softened cream cheese with milk until mostly smooth. Whisk in eggs, salt, pepper and zest. Fold in drained artichoke, squeezed spinach and half the mozzarella. Liquid from unsqueezed spinach would make the bread soggy, so remove as much as possible.
3. Arrange rolls close together on the baking sheet so they stay upright. Divide filling evenly among the cavities, leaving ¼ inch below the rim; choose large enough rolls to hold all filling. Scatter remaining mozzarella over the tops.
4. Bake 25–35 minutes until the centers are fully set and reach 160°F (71°C). Tent bread loosely with foil if crust darkens early. Rest 5 minutes, then scatter chives over the boats. Serve one boat per person.

The Devotti twist: The bread is both baking mold and crisp crust for a spinach-artichoke breakfast quiche.

Make ahead and storage

Refrigerate in shallow covered containers within 2 hours; use within 3 days. Reheat cooked components to 165°F (74°C), adding a splash of water if needed. Keep cold sauces and crisp garnishes separate until serving.