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Mini Boule Brunch Boats

cook time
40 Minutes
Mini Boule 2-pack


  • 4 California Goldminer® Sourdough Mini Boule 2-pack
  • 6 eggs
  • 1 tbsp. minced garlic
  • ⅔ cup sour cream
  • ½ yellow onion, diced
  • ¼ cup diced dry-packed sun-dried tomatoes
  • 5 oz. frozen spinach, thawed, well drained, and chopped
  • 4 oz. goat cheese, crumbled
  • 1½ tsp. salt
  • ½ tsp. freshly ground black pepper


  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Whisk together the eggs, garlic, sour cream, onion, tomatoes, spinach, goat cheese, salt, and pepper in a bowl, mixing well. 
  3. Cut off the top ½-inch of each boule and, leaving a ½ to ¾-inch perimeter on the sides, pull out most of the bread inside. (Note: leave insides on a plate to dry overnight and use a food processor to make bread crumbs the next day.)
  4. Place the boules, hollow side up, on the prepared baking sheet. 
  5. Divide the egg mixture evenly among the hollowed-out boules.
  6. Bake for 25 to 30 minutes, until the filling is set in the center and golden brown. Let cool for about 5 minutes before serving. 
  7. Serve as an individual dish or, for a group, cut each boule like a pie for smaller servings.
Serving: 4
Course: breakfast,

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