Butler’s Baked Egg Baguette
This is a great recipe to serve if you’re having friends or family over. It’s toasty and warm and the egg filling is creamy and soft. You can add sausage or bacon to the filling, too. Another great clean-out-the-fridge meal and one we love to make for lunch!
1 petite French baguette, about 8 to 10 inches in length
6 Butler’s Organic Eggs
1 garlic clove
1 bell pepper
1/4 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh herbs – basil or parsley
2/3 cup freshly grated mozzarella cheese
- Preheat the oven to 200 c
- Place the baguette on a baking sheet, split the baguette lengthwise, and cut the center out of it, leaving about an inch on each end and enough at the sides to hold in the egg mixture.
- In a bowl, whisk together the eggs with the shallot, garlic, bell pepper, half-and-half, salt, and pepper. Stir in the herbs and cheese. Pour the egg mixture into the baguette.
- Bake for 25 to 30 minutes, or until the eggs are completely set in the center. Let cool for 5 minutes before slicing and serving.