Name: Baguette Baked Eggs
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 long (50cm) baguette; 80g garlic butter, softened; 1 cup grated pizza cheese; 4 small eggs; ¼ cup relish or chilli jam; 1 tbsp dukkha; 2 tbsp chopped flat leaf parsley or any herbs you like

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Preheat oven to 180° fan forced. Line a roasting pan with baking paper.
Cut the baguette in half crossways. Use a small, serrated knife to cut two 7cm long sections out of each piece, about 2cm deep. Pull out some of the bread to create a shallow hole, enough to hold the cheese and egg filling. Place the baguettes in pan.
Brush garlic butter liberally in each hole. Press ¼ cup cheese into each hole including up the sides. Crack one egg at a time into a small bowl and pour into a baguette slice. Repeat for the remaining eggs and slices.
Cover securely with a sheet of greased foil. Bake for 25 minutes until whites are almost set, then remove foil and bake for a further 5-7 minutes or until egg whites are cooked through. Remove from the oven tray and cut each piece in half.
Spoon over chilli jam. Sprinkle with dukkha and parsley. Serve.

Tips & Hints:

Choose large thick baguettes for this recipe as thin French baguettes won’t be thick enough to hold the eggs.
Reserve bread that is removed for making breadcrumbs to freeze.
Find dukkah and sweet chilli jam at major supermarkets or where Middle eastern spices are sold.
You can use other relishes such as sweet chilli or tomato relish.

Preheat oven to 180° fan forced. Line a roasting pan with baking paper.
Cut the baguette in half crossways. Use a small, serrated knife to cut two 7cm long sections out of each piece, about 2cm deep. Pull out some of the bread to create a shallow hole, enough to hold the cheese and egg filling. Place the baguettes in pan.
Brush garlic butter liberally in each hole. Press ¼ cup cheese into each hole including up the sides. Crack one egg at a time into a small bowl and pour into a baguette slice. Repeat for the remaining eggs and slices.
Cover securely with a sheet of greased foil. Bake for 25 minutes until whites are almost set, then remove foil and bake for a further 5-7 minutes or until egg whites are cooked through. Remove from the oven tray and cut each piece in half.
Spoon over chilli jam. Sprinkle with dukkha and parsley. Serve.

Tips & Hints:

Choose large thick baguettes for this recipe as thin French baguettes won’t be thick enough to hold the eggs.
Reserve bread that is removed for making breadcrumbs to freeze.
Find dukkah and sweet chilli jam at major supermarkets or where Middle eastern spices are sold.
You can use other relishes such as sweet chilli or tomato relish.

Preheat oven to 180° fan forced. Line a roasting pan with baking paper.
Cut the baguette in half crossways. Use a small, serrated knife to cut two 7cm long sections out of each piece, about 2cm deep. Pull out some of the bread to create a shallow hole, enough to hold the cheese and egg filling. Place the baguettes in pan.
Brush garlic butter liberally in each hole. Press ¼ cup cheese into each hole including up the sides. Crack one egg at a time into a small bowl and pour into a baguette slice. Repeat for the remaining eggs and slices.
Cover securely with a sheet of greased foil. Bake for 25 minutes until whites are almost set, then remove foil and bake for a further 5-7 minutes or until egg whites are cooked through. Remove from the oven tray and cut each piece in half.
Spoon over chilli jam. Sprinkle with dukkha and parsley. Serve.

Tips & Hints:

Choose large thick baguettes for this recipe as thin French baguettes won’t be thick enough to hold the eggs.
Reserve bread that is removed for making breadcrumbs to freeze.
Find dukkah and sweet chilli jam at major supermarkets or where Middle eastern spices are sold.
You can use other relishes such as sweet chilli or tomato relish.

Nutrition Information

Per adult serving (185g)

Energy: 2140kJ

Calories: 511kcal

Protein: 22g

Fat Total: 28g

Fat Saturated: 15g

Carbs: 41g

Sugars: 10g

Fibre: 3g

Sodium: 750mg

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