Egg and bacon baguettes

Scoop out the inside of a baguette and use as a crispy edible dish for baked eggs.

Recipe «Egg and bacon baguettes» presented in category Recipes / Eggs, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp olive oil, 100g shortcut bacon rashers, halved lengthways, cut into 5mm slices, 1 tbsp finely chopped fresh chives, 2 tbsp finely grated cheddar, 2 eggs , 2 tbsp thickened cream, 42cm sourdough baguette .

Ingredients:

• 2 tsp olive oil 
• 100g shortcut bacon rashers, halved lengthways, cut into 5mm slices 
• 1 tbsp finely chopped fresh chives 
• 2 tbsp finely grated cheddar 
• 2 eggs 
• 2 tbsp thickened cream 
• 42cm sourdough baguette 

Instructions

1. Preheat oven to 190°C/170°C fan-forced.
2. Heat oil in a frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 4 to 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Cool for 5 minutes.
3. Combine bacon, chives and cheese in a heatproof bowl. Season with salt and pepper. Whisk egg and cream together in a jug. Carefully cut a 5cm wide x 38cm long wedge from top of baguette (don’t cut all the way through to bottom). Remove and discard. Wrap base and sides of baguette in foil. Place on a large baking tray. Spoon bacon mixture into baguette. Carefully pour egg mixture over bacon mixture. Bake for 20 to 25 minutes or until golden and egg has set. Cool for 5 minutes. Cut into 8 pieces. Serve.