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Egg and bacon baguettes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
"Create a delicious edible bowl for baked eggs by hollowing out a baguette."
Ingredients:
  • 100g shortcut bacon rashers, halved lengthways, cut into 5mm slices
  • 20.00 ml finely chopped fresh chives
  • 40.00 ml finely grated cheddar
  • 40.40 gm thickened cream
  • 42cm sourdough baguette
Instructions:
  • Preheat oven to 190°C (375°F) or 170°C (340°F) fan-forced.
  • Heat a generous amount of oil in a frying pan over medium-high heat until shimmering. Add the savory bacon strips and cook, stirring occasionally, for 4 to 5 minutes until they turn golden and crispy. Transfer the bacon to a paper towel-lined plate to absorb excess oil. Allow it to cool for 5 minutes before serving.
  • In a heatproof bowl, mix together bacon, chives, and cheese. Season with salt and pepper. In a separate jug, whisk together egg and cream. With a knife, cut out a 5cm wide x 38cm long wedge from the top of the baguette without cutting all the way through. Discard the wedge and wrap the base and sides of the baguette in foil. Place on a large baking tray. Spoon the bacon mixture into the baguette and pour the egg mixture over it. Bake for 20 to 25 minutes until golden and set. Let it cool for 5 minutes, then slice into 8 pieces and serve.

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