I like to have a special breakfast on Sunday Morning, so I tried an adaptation of Martha’s Baguette. I would probably even use cheddar for the cheese (or at least 1/2) and mince some onions in there too. I am partial to all breakfast foods, so I loved it. Came out looking pretty nice!
Breakfast Baguette
1 baguette (15 inches long)
5 large eggs
1 teaspoon finely grated lemon zest
3 tablespoons milk
1/4 cup roughly chopped flat-leaf parsley leaves
1/2 cup grated Parmesan cheese
Coarse salt and freshly ground pepper
6 slices bacon
Directions
- Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom. Save the interior bread for another use. Cut top into 1-inch pieces and set aside.
- In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.
- Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes.
- Slice into 2-inch pieces. Serve immediately.
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