Preheat oven to 190°C/170°C (fan-forced) and line a baking tray with baking paper

Lay two sheets of foil to form a cross and place cob in the centre. Crunch up sides to enclose base of cob. Place onto baking tray

Using a serrated knife, cut a 15 cm circle off the top of the cob loaf. Pull away the soft crumb from the centre, leaving a 5mm thick shell

Heat the oil in a non-stick frying pan over high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is cooked and bacon browned. Cool slightly

Whisk eggs together and stir in cream, flour, parsley and 1 cup of cheese. Season with salt and pepper. Add the cooled bacon and onion mix and combine. Pour into prepared cob and sprinkle with remaining cheese

Bake 50-55 minutes until the tip of a small knife inserted into the centre comes out clean. (Cover cob loosely with foil if browning too much). Remove and stand 10 minutes before cutting into wedges. Serve warm with green salad