I thought I would just jump right back into blogging last week when I set out to re-establish a work routine, but who knew that my new nine-pound work companion would keep me so busy during the work day? The good news is that his Dad is now working from home one day a week leaving me free to return to this space in between nursing sessions, and I couldn't be more thrilled about it.
Last Friday night, I made a spicy honey and soy glazed pork butt that I can't wait to tell you about, and there there's the chocolate chip skillet cookie I made for a friend that's so tasty it's definitely worthy of a post. Both of these are partially written and currently sitting in my drafts folder, and I'm determined to get them to you in the next week, even if I have to type with one hand while I hold the baby with the other.
But for now, I'm going to share what could be your next best breakfast creation. At least, that's how all the boys referred to it when I served this up late Sunday morning, a savoury solution to the chocolate that had been consumed earlier in the day. It's made from things I almost always have hanging around the kitchen - eggs, bacon, cheese, baguettes - and is so easy to assemble it's hard to believe that something so simple can be this good.
To make it, you simply hollow out a loaf of bread and fill the shell with shredded cheese, cooked bacon, beaten seasoned eggs, and a little more cheese. Then it bakes until the eggs are soft but set, and the baguette is golden brown and crispy. I like to garnish mine with fresh green onions (and hot sauce, of course) just before slicing, but you could use parsley if you prefer.
While I haven't done it yet, I think this would be an excellent addition to any spring brunch. The bacon could be cooked ahead of time and the loaf assembled just before baking. You could also add a few spears of asparagus for a seasonal spin on the dish and a pretty pop of colour.
Bacon and Egg Baked Baguette
- 1 one-pound French baguette (approx. 18” x 3”)
- 4 slices bacon, finely chopped
- 5 eggs
- 1/3 cup half-and-half cream
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 cup shredded aged cheddar cheese
- 3 green onions, thinly sliced
- Hot sauce, optional
1. Preheat oven to 350° F and line a large (15 x 10-inch) baking sheet with parchment paper.
2. Using a sharp serrated knife cut a wedge lengthwise into the top of the baguette, leaving one inch intact on each end. Remove the insides of the bread with your fingers (save for homemade breadcrumbs) and arrange bread shell on the prepared baking pan.
3. In a large skillet cook the bacon until slightly crisp and transfer to a paper towel-lined plate.
4. In a large glass measuring cup combine eggs, half-and-half cream, salt and pepper.
5. Scatter ½ cup of the cheese into the bread boat, sprinkling it evenly over the surface. Top with bacon pieces. Carefully pour egg mixture into bread shell and sprinkle with the remaining ½ cup cheese. Bake, uncovered, for 18-23 minutes or until eggs are set and the edges of the bread are golden brown and crisp.
6. Let stand for 5 minutes and garnish with sliced green onions. Using a serrated knife carefully cut loaf into slices and serve with hot sauce, if desired.