Eggs baked in a crusty baguette

Have you tried eggs baked in a crusty baguette?

1. Preheat the oven to 180*C. Start with making the butter. Place the butter, herbs, garlic and salt in a small saucepan and warm-up, until the butter is melted over a low heat.
4 medium British Lion eggs
150g butter
1 spring rosemary, leaves picked
1 spring thyme, leaves picked
1 clove garlic, peeled and finely chopped
Salt (to taste)
1 crust baguette
30g parmesan, peeled
Black pepper (to taste)
 
METHOD
1. Preheat the oven to 180*C. Start with making the butter. Place the butter, herbs, garlic and salt in a small saucepan and warm up, until the butter is melted over a low heat.
2. With a small serrated knife cut out 4 holes in the baguette, roughly 6-8 cm wide and 3 cm deep. Remove the bread gently, making sure that you haven’t damaged the crust at the bottom of each hole. Brush each hole with the garlic butter.
3. Put the baguette on a baking tray lined with baking parchment. Put the tray in the oven and warm up well for about 3-4 minutes. Take the tray out of the oven and crack one British Lion egg into each hole. Put the tray back in the oven and bake for 10-15 minutes, until the egg whites are set.
4. Take the tray out and transfer the baguette onto a chopping board. Leave for a minute to cool down, then cut into 4 slices.
5. Serve on a big plate, pouring over the rest of the butter (at this point you may have to melt it again), parmesan shavings and black pepper.
An ultimate house-warming meal. It will fill your home with cosy smell of fresh bread, garlic and butter.
 

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