French Bread Egg Bake with Feta is a simple, comforting, and visually impressive oven recipe. A crusty French baguette is hollowed out to create a boat-like crust, then filled with whole eggs, salty feta cheese cubes, melted mozzarella, juicy cherry tomatoes, and sliced chili pepper rings.
Drizzled with olive oil and sprinkled with aromatic dried parsley, this boat-style egg bake turns basic breakfast staples into a crispy, cheesy, and deeply satisfying meal in under 20 minutes!
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Servings: 3–4 portions
Ingredients
- 1 large French baguette (or crusty French bread)
- 5 large eggs
- 100g (3.5 oz) feta cheese, cut into small cubes or crumbled
- 1 cup shredded mozzarella cheese
- ½ cup cherry tomatoes, halved
- 1 small fresh red or green chili pepper, sliced into rings
- 1 tsp dried parsley
- 1 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
1. Prepare the French Bread Boat
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Carefully slice off the top section of the French baguette lengthwise. Gently hollow out some of the soft interior bread with your fingers to create a deep trough or boat, leaving a firm crust border on the bottom and sides. Place the prepared bread boat onto the baking sheet.
2. Add the Egg & Cheese Filling
Crack the 5 eggs directly into the hollowed cavity of the French bread, spacing them evenly along the boat. Scatter the sliced chili pepper rings, feta cheese cubes, and halved cherry tomatoes over and around the eggs. Season lightly with a pinch of salt and freshly ground black pepper.
3. Top with Mozzarella
Cover the entire filled bread boat generously with shredded mozzarella cheese, ensuring the toppings are well coated.
4. Bake to Golden Perfection
Place in the preheated oven and bake for 15 to 20 minutes, or until the egg whites are firm, the yolks reach your desired runny or set consistency, and the mozzarella cheese is melted and golden brown.
5. Finish and Serve
Remove from the oven, sprinkle with dried parsley, and drizzle extra virgin olive oil over the top. Let it rest for 2 minutes, slice into thick portions, and serve warm!
Helpful Cooking Tips
- Don’t Remove Too Much Crust: Leave about ½ inch (1.2 cm) of soft bread lining the crust to prevent any egg liquid from leaking through the bottom while baking.
- Control the Heat: Remove the seeds from the fresh chili pepper rings if you prefer a milder taste.
- Rest Before Slicing: Allowing the egg boat to sit for 2 minutes after baking helps the eggs set firmly, making slicing easier and cleaner.
Tasty Customization Ideas
- Add Protein: Toss in cooked bacon bits, diced turkey ham, or crumbled Italian sausage before baking.
- Veggie Variations: Add baby spinach, sliced olives, diced bell peppers, or mushrooms into the cavity.
- Herbal Notes: Swap dried parsley for fresh basil or coriander leaves after baking for a bright finishing touch.
Serving Suggestions
Serve this Cheesy French Bread Egg Bake warm straight out of the oven alongside a crisp green side salad, marinated olives, or a hot cup of tea or coffee!
