Baked Egg Boats

Preheat your oven to 375°F (190°C).

In a medium bowl, crack the eggs and add the heavy cream. Whisk until well combined.

Stir in the cooked pancetta, chopped green onions, and about half of the shredded Gruyère cheese. Season with salt and pepper.

Cut the sourdough baguette in half lengthwise. Gently hollow out the center of each half, leaving a border to create a 'boat'.

Sprinkle the remaining Gruyère cheese into the bottom of the hollowed-out baguettes.

Carefully pour the egg mixture evenly into the two baguette halves.

Place the filled baguettes on a baking sheet and bake for 20-25 minutes, or until the egg mixture is set and the top is golden brown and bubbly.

Let the egg boats cool for a few minutes before slicing into pieces. Garnish with flaky sea salt and more black pepper before serving.