Egg Baguettes

I've developed quite a liking to french baguettes. I especially loved the whole wheat baguettes you can buy at French Baker. It's a good base for a sandwich and when you cut it in half, you can use it as an alternative to pizza crust (IMHO, it is not the same thing as an authentic dough but it works).

I've been meaning to try a version of a soup in a bread bowl but instead of soup, it would be eggs and cream. These egg baguettes are almost perfect! Okay, I said almost because I experienced a difficult time cutting through the bread and unstuffing its insides.

I have to figure out an easier and better way to do this but for now this would have to do ;)


1 whole wheat french baguette, cut in half
3 eggs
1/2 cup all purpose cream
1/2 cup bacon crumble, cooked until crispy
black pepper, crushed
herbs and spices (oregano, basil, thyme, the works :P)
1 cup parmesan cheese
a sprinkle of green onions
sliced button mushrooms
green bell pepper


1. Make an incision on the bread and carefully unstuff a portion
2. In a bowl, combine all ingredients (except for the bacon crumble) and mix together
3. Pour the mixture on your baguette, add your bacon crumble on top
4. Bake for about 20 minutes or until the mixture set
5. Let it cool then serve!

Happy Breakfast, Brunch or Dinner with these lovelies!

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