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.


    1 person made this

    Ingredients
    Serves: 4 

    • 1 baguette
    • 3 eggs
    • 2 tablespoons full cream milk
    • 135g fontina cheese, grated
    • 10g chopped spinach
    • 2 slices cooked bacon, chopped
    • 2 tablespoons diced sundried tomatoes
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon chilli flakes

    Directions
    Preparation:10min  ›  Cook:30min  ›  Extra time:5min cooling  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Line a rimmed baking tray with baking paper.
    2. 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.
    3. Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in cheese, spinach, bacon, sundried tomatoes, black pepper and chilli flakes. Pour mixture slowly into the hollowed-out baguette, spreading evenly with a spoon.
    4. 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.

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