Bacon and Egg Baked Baguette

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

Serves 4-6

• 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.

Comments

[La Torontoise]

This is wonderful!! Will do it tomorrow; I'ven making this bagel quiche (from recipegirl's blog) for a while:

http://www.recipegirl.com/2014/02/07/bagel-quiche/

But why not using a whole baguette:-)

Jan, I vividly imagine what it feels like holding a baby with one hand and writing with the other... this way, I was writing my resume to apply for my current job... it took me a week.

And 'work from home' for my husband... this was a blessing and a stressor at times. A blessing because I could leave our home and meet a colleague or a friend for lunch. But we also had days when my husband's working-from-home felt like an euphemism for having to write all his emails and deliverables the night preceeding the 'work from home' day (usually between 11 pm and 3 am) and to press the send-button throughout the next day: -)
Our baby was so active that in particular weeks the only way for my husband to finish some work was ... well... at work:-)

Take care! I look forward to he new recipes that are in your draft folder!!

[Mardi (eat. live. travel. write.)]

Jan you never cease to amaze me. And I could use some of this right now as I battle jetlag and my tummy doesn't know what time it is...

[Carolyn]

This recipe is total awesomeness! My family gobbled it up tonight! It's going to be on the menu for Mother's Day brunch, and I suspect many a dinner to come when I need a quick supper. Thank you.

[Jan Scott]

I LOVE that you made this tonight - thats so awesome! Im even happier that you and your family liked them and think theyll be an excellent addition to your mothers day brunch. 

[Jan Scott]

Poor you. I hope you feel normal soon. And stop making me blush - this was really very simple. 

[Jan Scott]

Im so glad you like this idea and those bagels look super tasty! Sounds like having your hubby work from home was a lot of work for you - ha! Fortunately I have no understanding of what Rob does for a living so can be of no assistance to him. In reality, hes here to help me out so I can get some work done. Hes really awesome that way. 

[La Torontoise]

Jan, I did three baguettes like this and it was one of the tastiest meals we recently had. Used turkey ham for my baguette to get the caloric number a bit lower. Was equally good, however not to compare with the aroma of the bacon: -) Our 10 years old son helped and chopped some chives. The melting cheddar just absorbed it... was sooo delicious!!
Thank you very much, again!!
All the best with your little one!

[Jan Scott]

Im SO glad you liked it., and it sounds like your son enjoys working in the kitchen. 

[Robyn]

Serves 4-6? Pretty sure I will make it and eat the whole thing myself! It looks SO GOOD!

[Jan Scott]

Haha! You always leave the best comments. :)

[Marlene]

This is such a great idea for a brunch breakfast! It has that 'wow' factor without being difficult or time-consuming to make. We all need recipes like that!

When my children were little I had a home-based business. In fact, the day after I came home from the hospital with my third I had to get a job done for a client. And I seem to recall that the next week I made a Hallow'een costume for my oldest who was five at the time. My husband cut it out since that was too much for me, but I sewed the whole thing. Looking back (way back, lol), I'm not sure how I did it all! I do have vivid memories of trying to work on my computer while the baby slept and my two-year-old son tried to insert his matchbox cars into the floppy drive (yes, I said way back). I ended up finding a part-time babysitter to come into the home to care for the kids so I could get some work done!

[Jan Scott]

You sound like you were (are!) a fab mom, Marlene. I totally admire your ability to multitask! Im working on it, and some days it works better than others but I wouldnt trade the kids or the job for anything. :)