2 sourdough bâtard loaves or 4 sourdough demi baguettes
1/2 cup shredded Gruyère or Swiss cheese (about 2 ounces)
4 ounces sliced smoked salmon
12 large eggs
1/2 cup crème fraîche (or sour cream in a pinch)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 scallions (white and light green parts only), thinly sliced
2 tablespoons capers, drained
2 tablespoons chopped fresh chives
Preheat the oven to 350°F with a rack in the center position. Line a sheet pan with parchment paper.
Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the “boats.” Discard the scooped bread (or save it to make homemade breadcrumbs). Place the boats on the prepared pan.
Evenly distribute the shredded cheese and smoked salmon between the cavities of the boats.
Whisk together the eggs, crème fraîche, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them. Scatter the capers atop the egg filling.
Bake until the eggs are puffed and no longer jiggle when you shake the pan gently, 30 to 40 minutes. (If using demi baguettes, check for doneness around 20 minutes.)
Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.
Not into smoked salmon and capers? Try one of these other combinations to dress up your own perfect egg boat. Just place the ingredients in the bottom of the boat before adding the eggs.