Eggs in Baguette

Eggs in Baguette created by Ambervim

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:
25mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 350°F.
  • Place baguette on a silpat lined sheet.
  • 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.
  • In a bowl whisk together eggs, milk, cheese, parsley, salt and pepper.
  • Add most of the soft bread after tearing to small pieces and mix.
  • Line the baguette with the prosciutto (or whatever you have chosen).
  • Pour the egg mixture the length of the baguette.
  • Bake for 15-25 minutes. You know it is done when the eggs are fluffy and firm.
  • Slice and enjoy.
  • You could make this in individual rolls.
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RECIPE MADE WITH LOVE BY

@Ambervim
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@Ambervim
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"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."
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  1. Chicagoland Chef du
    Eggs in Baguette Created by Chicagoland Chef du
    Reply
  2. Chicagoland Chef du
    So dang wonderful & YUMMY! Even the teens loved it! We had it for dinner but it would be great for breakfast / brunch too. I bought a 12", 3 cheese crusty baguette from Panera. The bread really should be firm on the inside. I would suggest cutting off the upper 1/3 (not 1/2) to leave more room for the egg filling. I used recipe#496356 to crisp up the prosciutto before filling the baguette. After removing the inside bread I brushed the inside with softened butter, put down a layer of crumbled prosciutto, then added the egg mixture. The egg mixture consisted of 2 T fresh minced parsley, 4 eggs, milk, diced provolone and grated parmesan and black pepper. I did not add additional salt because the cheese & prosciutto were plenty salty. Wrapped the lower half of the baguette in foil to bake (it did crack a tiny bit & leak). It took longer to bake, about 40 minutes, no problem. Just make sure the center is set. It sliced up beautifully. I served with a salad, fresh melon and bacon cuz bacon makes everything that much better. This is a winner and I will be making this every chance I get! YUM. Thanks Ambervin!
    Reply
  3. Ambervim
    Eggs in Baguette Created by Ambervim
    Reply
  4. Ambervim
    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.
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