youth presenting egg boat and salad on a plate. egg boat and freshly pickled salad on a plate.

Egg/Tofu Boats!


4 Servings








  • 6 eggs
  • 2/3 cup sour cream
  • 1/2 yellow onion, diced
  • ¼ cup dry-packed sun-dried tomatoes, diced
  • ½ cup fresh spinach, chiffonade (or other leafy green, like swiss chard) 
  • 4 oz. feta cheese, crumbled
  • 1 ½ tsp. salt
  • ½ tsp. pepper
  • 4 each square ciabatta rolls

OPTIONAL:     other vegetables, chopped small, such as zucchini, broccoli, mushrooms, asparagus, etc.

Make it:

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the eggs, sour cream, onion, tomatoes, spinach, feta, salt, and pepper (and any other veggies of your choice). Mix well.
  3. Cut off the top ½ inch of each ciabatta roll, leaving a ½-3/4 inch perimeter around the top. Pull out most of the doughy insides (save to use as breadcrumbs for another dish). 
  4. Place the rolls hollow side up on the prepared baking sheet. Divide the egg mixture evenly among the hollowed-out rolls.
  5. Bake for 25-30 minutes, until the filling is set in the center and golden brown. 
  6. Let cool for about 5 minutes before serving. Cut each “boat” crosswise into strips to serve.

If you would like to make a tofu boat instead of an egg boat, follow the above directions using the ingredients listed below:

  • 1 large bell pepper, 1/2 -inch dice
  • 1 medium onion, thinly sliced
  • 1 medium zucchini, ½-inch slices
  • 2 cups greens (kale, chard, collards), chiffonade
  • 2 16 oz blocks extra-firm tofu
  • 3 cloves garlic, minced
  • 1/3 cup nutritional yeast
  • 1 tsp. turmeric, ground
  • 1 ½ tsp. salt
  • 1/2 tsp. pepper
  • ½ tsp. paprika
  • 2 Tbsp. olive oil
  • ½ tsp. red pepper flakes (to taste)
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