Baked Cheesy Herb Eggs In Baguette

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.