Eggs in Baguette

Martha Stewart made almost this on the Today Show the other day. I just made it and left it out, covered with a tea towel when I had a yard sale (for my helpers). All that was left was 1 piece....you know the last one no one will take just in case someone else wants it. People raved about it. Simple, easy and easy to handle as you eat it. I encourage you to make it your own. Use common sense here. If your baguette is very large or very small, adjust everything else.

• Ready In: 25 mins
• Yields: 1 baguette

Ingredients

• 4  eggs (if a big loaf adding 1 or 2 more would work)
• 3  tablespoons milk
• 3  tablespoons parmesan cheese, grated (or your choice)
• 3  tablespoons fresh parsley, chopped (if dry, use less. Or choose your own herbs)
• 1  baguette
• 3 -5  slices prosciutto (or ham or cooked bacon or sliced tomatoes etc)
•  salt
•  pepper

Directions

1. Preheat oven to 350°F.
2. Place baguette on a silpat lined sheet.
3. Cut a trough lengthwise in the baguette. Pull out the soft bread inside, no need to be precise -- you are just making room for everything else.
4. In a bowl whisk together eggs, milk, cheese, parsley, salt and pepper.
5. Add most of the soft bread after tearing to small pieces and mix.
6. Line the baguette with the prosciutto (or whatever you have chosen).
7. Pour the egg mixture the length of the baguette.
8. Bake for 15-25 minutes. You know it is done when the eggs are fluffy and firm.
9. Slice and enjoy.
10. You could make this in individual rolls.