Baked Cheesy Herb Eggs In Baguette

5
Servings
5-10m
Prep Time
15-25m
Cook Time
20m
Ready In


"So easy to make; and, a perfect dish to entertain with. Great for that Saturday or Sunday morning with guests. Simply prepare your eggs - stuff the bread - and bake. A fruit salad or roasted tomatoes, would be a perfect side dish. This recipe is for a baguette approximately 14-16" long. Double the recipe if making 2 loafs. One (1) loaf will serve about 4-6 people."

Original recipe yields 5 servings
OK
  • FOR THE EGGS
  • Garnish

Nutritional

  • Serving Size: 1 (208.2 g)
  • Calories 431.1
  • Total Fat - 13.7 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 189.7 mg
  • Sodium - 1342.9 mg
  • Total Carbohydrate - 51.9 g
  • Dietary Fiber - 3 g
  • Sugars - 6.6 g
  • Protein - 23.7 g
  • Calcium - 417.1 mg
  • Iron - 4.9 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 0.8 mg

Step 1

Baguette ... Cut a hole on the top 1/3 of the baguette, the entire length. This is where the egg mixture goes. Remove most of the bread, I use a spoon or fork to do this - make sure NOT to break through the crust. I end up using about 1/2 of the bread I removed; and, fine dice to use in the filling. But, don't throw the rest out. Add it to a plastic ziploc bag in the freezer - makes great bread crumbs.

Step 2

Ham ... Line the inside of the scooped out baguette with the ham slices; I usually use 4-5 slices. Overlap a little, to make a liner for the eggs. Prosciutto is my favorite; but, if you don't want to spend the money ... a good baked ham is just as good. You could also use precooked thin bacon slices. You want a thin layer.

Step 3

Eggs ... Add the eggs, cream, salt, and pepper to a bowl, and beat to combine. Beat until creamy and light yellow in color. This is optional - but, I like to add a bit of hot sauce - strictly up to you. Add the scallions, pimentos, herbs, cheese, and 1/2-2/3 of the diced bread you removed from the baguette - I normally use about 1/2 of what I scooped out; and, mix to combine. And, don't forget to freeze any leftover bread - great for stuffing or breadcrumbs.

Step 4

Baguette ... Place the bread on a sheet pan, a silpat; or, a pan lined with parchment paper or aluminum foil (my favorite - easy clean up). Then, add the egg mixture to the baguette or bread loaf. And, if you have any leftover egg mixture; pour in a small ramiken or dish, sprayed with a nonstick spray - it is too good to go to waste. Top your egg filling with the parmesan cheese.

Step 5

Bake ... In a preheated 350 degree oven, middle shelf, for 15-25 minutes; until the eggs are fluffy, and firm to the touch.

Step 6

Finish, Serve, and ENJOY! ... Transfer to a serving platter, cover with foil, and cool a few minutes before serving. Slice, and garnish with extra chives; and, my favorite - fresh tomato slices.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

KC This started out to be this recipe but I was making one serving so I decided it would be easier to make it stove top - I warmed a 5" piece of baguette, plucked out most of the bread, placed the ham slice inside and added the scrambled eggs. I followed your recipe for the eggs and they were delicious. The whole thing came together beautifully and it was a delicious Brunch. Next time I'll do it your way

(11 Jul 2016)

ImPat

I scaled this back for 1 serve and made it in a wholemeal/wholegrain luncheon roll and served it with a simple salad for lunch. I did not use pimentos otherwise made as per recipe though I used 2 small eggs and had the perfect amount to fill my roll and baked at 175C fan forced and took 30 minutes to bake to perfection. Thank you Kchurchill5, made for Alphabet Soup game.

review by:
(12 Apr 2016)

Chicagoland_Chef_du_Jour

I have made this both in an herb seasoned baguette and large dinner/ sandwich hard rolls. I have served it for dinner but it would make for a great brunch item. Baking time can vary, it always takes longer, for me. I like to crisp up the prosciutto, have also used crispy bacon. My favorite herb combo is parsley & fresh basil. My teens even love this! :D Thanks for posting SC!

(28 Aug 2014)