*1 loaf of Casalinga Sourdough bread (I use Zeally Bay, the texture is spot on)
*Onion, small x 1, finely chopped
*Red capsicum x 1/3 cup, finely chopped
*Grated parmesan cheese x 1/2 cup
*Eggs x 5
*A little olive oil and butter for frying bread croutons
*Garlic x 1 clove, minced
*Fresh herbs to top (eg. chopped chives or fresh basil)
*Salt and pepper to taste
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-Cut loaf of bread in half length ways, so you’re left with two long ‘canoe’ style pieces. Use the bottom half for your boat. You can reserve the top for another boat if you wish. Or keep it for bruschetta or similar.
-With clean hands, pull out the bread from the ‘boat’ and tear-up into pieces.
-Put garlic into cold oil in a pan with a little butter. Heat and then add bread pieces.
-While chopping up ingredients, stir bread croutons occasionally until golden. They don’t have to be dry and crunchy, just a little crisp.
-Fry onion and capsicum in a little oil until soft, then put in a bowl.
-Whisk 5 eggs with parmesan cheese and add to onion/capsicum mixture. Add a pinch of salt and some pepper.
-Put garlicky bread croutons back into boat, then pour over egg mixture
-Bake in a 190 degree oven until egg is set. You can put under a hot grill for the last 3 or 4 minutes for added colour.
-Snip some fresh chives or basil with scissors and scatter over the eggy boat.
-Serve the sourdough boat whole and cut slices at the table. Makes a great lunch or brunch dish.
