Saturday, March 17, 2012

Breakfast in a Baguette

This is my take on a recipe I found in one of Anita's Martha Stewart magazines. It's quite easy to make and rather good.

The original recipe calls for using prosciutto. Instead, I used crumbled thick-cut applewood smoked bacon.

Makes: 4 servings
Prep time: 5 minutes
Cook time: 45 minutes
Printable Recipe


  • 1 baguette
  • 6 large eggs
  • 1 teaspoon lemon zest
  • 3 tablespoons sour cream (or milk)
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup fresh grated Parmesan
  • 4 slices thick cut bacon

1. Preheat oven to 350 F.

2. Cook bacon until crisp. Drain. Break into 1/2" pieces.

3. Cut top 1/4" off the baguette and hollow out the insides and discard. Break the top into bite-sized pieces and reserve.

4. Place eggs, sour cream, parsley, Parmesan and a dash of salt and pepper into a bowl and whisk. Stir in the bread pieces.

5. Place baguette on a parchment paper-lined baking sheet. Sprinkle insides with the bacon pieces. Pour in the egg mixture.

6. Bake until eggs are fluffy and done, 30-35 minutes. Slice into 2" pieces and serve.

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