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Healthy Kids Cook: Road Trip! Cheesy Egg Boats

Visit some cage-free hens and cook with us on the PCC Tastemobile

Rory Graves

Published on: May 08, 2016

ParentMap and PCC Natural Markets have partnered to produce an exciting web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen, and to help explore the farm-to-table journey of some of your favorite foods. 

In this episode, Chef Jackie and her friends Lily and Fiona make cheesy egg boats! These egg boats are quick to assemble before you pop them into the oven, and the result is great for any time of day (and even on the road!). PCC Natural Markets switched to cage-free eggs more than 15 years ago, and have been working to support more local egg producers ever since; you'll find close to 20 Washington brands in their egg department! How eggcellent is that?

These ingredients are: vegetarian, corn-free, peanut-free, soy-free, and tree-nut-free.


  • 1 baguette
  • 3 eggs
  • 2 tablespoons whole milk
  • 1 1/4 cups shredded cheddar cheese
  • 2 1/2 tablespoons pickled or roasted peppers, drained and finely chopped
  • 1 tablespoon chopped chives
  • 1 to 3 pinches cayenne pepper (optional)
  • Salt and pepper, to taste


Preheat oven to 350° F. Line a baking sheet with parchment paper.

Make a v-cut the length of the baguette, being careful to leave the ends intact. Remove v-shaped bread from baguette and set aside for another use. Gently hollow out baguette, being careful to not cut through the bottom or sides, so you have a long, skinny bread bowl to fill with the egg mixture. Place baguette on the prepared baking sheet.

Beat eggs in a bowl and add milk, beating until completely combined. Stir in cheese, peppers, chives, cayenne, salt and pepper. Slowly pour egg mixture into prepared baguette, using a spoon as needed to spread cheese and peppers evenly along the length of the bread.

Bake for 25 to 35 minutes, until the filling is completely set and the cheese is light brown in places. Let cool for 3 to 5 minutes, then slice into 1-inch segments and serve.

Each boat310 cal, 14g fat (7g sat), 155mg chol, 730mg sodium, 30g carb, 1g fiber, 2g sugars, 17g protein

Recipe by Jill Lightner, PCC food writer

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