Bacon and egg stuffed loaf
Hollow-out a baguette or round loaf and pack it with a mixture of eggs, bacon, sun-dried tomatoes and Fontina cheese to make this great weekend breakfast or brunch dish.
Ingredients
Serves: 4
- 1 baguette
- 3 eggs
- 2 tablespoons whole milk
- 135g Fontina cheese, grated
- 10g chopped spinach
- 2 slices cooked bacon, chopped
- 2 tablespoons diced sun-dried tomatoes
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon chilli flakes
Method
Prep:10min ›
Cook:30min ›
Extra time:5min cooling ›
Ready in:45min
- Preheat oven to 180 C / Gas 4. Line a rimmed baking tray with baking paper.
- Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking tray.
- Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in cheese, spinach, bacon, sun-dried tomatoes, black pepper and chilli flakes. Pour mixture slowly into the hollowed-out baguette, spreading evenly with a spoon.
- Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into thick slices.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
It was awesome .Easy and so tasty. I will make it again. I will use a longer bagel next time. Generous amount of filling, Will add more spinach next time. Thanks for the great recipy. Delores Saunders - 19 Feb 2018 (Review from Allrecipes US | Canada)
I never thought of using a baguette. The picture shows a round loaf but I guess any loaf of this type will do. - 21 Jan 2018 (Review from Allrecipes US | Canada)