📝 About This Recipe
Imagine a rustic, crusty sourdough baguette hollowed out and transformed into a savory vessel for creamy custard, smoky bacon, and melted sharp cheddar. This dish elevates the classic breakfast sandwich into an elegant, sliceable feast that is perfect for brunch gatherings or a cozy weekend morning. The combination of the golden-brown crust and the soft, savory center makes every bite a harmonious blend of textures and comforting flavors.
🥗 Ingredients
The Bread Vessel
- 1 large Sourdough Baguette (approx. 12-14 inches, crusty and firm)
The Savory Filling
- 6 slices Thick-cut Bacon (cooked until crisp and chopped)
- 5 Large Eggs (at room temperature)
- 1/3 cup Heavy Cream (for a rich, silky texture)
- 1 cup Sharp Cheddar Cheese (freshly grated)
- 3 stalks Green Onions (thinly sliced)
- 1/2 cup Baby Spinach (roughly chopped)
Seasoning & Aromatics
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Smoked Paprika (for a hint of depth)
- 1 tablespoon Unsalted Butter (melted)
- 1/4 teaspoon Garlic Powder
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to ensure easy cleanup.
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2
In a medium skillet over medium heat, fry the bacon slices until they are golden and crispy. Drain on paper towels and chop into bite-sized pieces once cooled.
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3
Prepare the baguette by cutting a long 'V' shape out of the top of the bread. Be careful not to cut all the way through to the bottom or the ends.
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4
Using your fingers, gently pull out some of the soft bread from the center to create a hollow 'boat' or trench, leaving about a 1/2-inch thick wall all around.
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5
In a small bowl, whisk together the melted butter and garlic powder. Brush the inside of the hollowed baguette with this mixture for an extra layer of flavor.
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6
In a large mixing bowl, whisk the eggs and heavy cream together until completely smooth and pale yellow.
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7
Stir in the chopped bacon, grated cheddar cheese, sliced green onions, chopped spinach, salt, pepper, and smoked paprika until well combined.
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8
Place the hollowed baguette onto the prepared baking sheet. Carefully pour the egg mixture into the bread cavity. If it seems like it might overflow, pause and let the egg soak into the bread for a moment before adding the rest.
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9
Top with a little extra cheese or a pinch of paprika if desired for a beautiful visual finish.
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10
Bake in the center of the oven for 30-35 minutes. You are looking for the egg filling to be set (not jiggly in the center) and the bread to be toasted and golden.
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11
Remove from the oven and allow the bread to rest for 5 minutes. This resting period is crucial as it allows the custard to firm up for clean slicing.
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12
Using a serrated knife, slice the bread into 2-inch thick portions and serve immediately while warm.
💡 Chef's Tips
Always use a high-quality, crusty bread like sourdough or a French baguette; soft sandwich-style breads will get soggy and won't hold the weight of the filling. If you notice the bread browning too quickly before the eggs are set, loosely tent the loaf with aluminum foil for the last 10 minutes of baking. To prevent leaks, ensure there are no holes in the bottom or sides of your bread boat when hollowing it out. Feel free to swap the bacon for cooked chorizo or sautéed mushrooms for a vegetarian twist. Grating your own cheese from a block results in a much smoother melt compared to pre-shredded varieties which are coated in starch.
🍽️ Serving Suggestions
Serve alongside a crisp arugula salad tossed in a light lemon vinaigrette to cut through the richness. Pair with a spicy Bloody Mary or a chilled glass of fresh orange juice for the ultimate brunch experience. A side of roasted breakfast potatoes or hash browns adds a wonderful textural contrast. Offer a small bowl of hot sauce or red pepper flakes on the side for those who enjoy a bit of heat. A dollop of sour cream and extra fresh chives on top makes for a beautiful presentation.