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It was like a flick of the switch — autumn has arrived. Mother Nature turns down the thermostat for the remainder of 2020.
I don’t know about you but autumn brings the need for not only comfy sweaters and scarfs, but cravings for lots and lots of comfort food. I have just the thing this week to satisfy that craving — they are called egg baguette bakes.
“All food is comfort food. Maybe I just like to chew.” – Lewis Black
It’s the type of recipe you can have any time of the day, whether you are wanting the comfort of a warm dish for breakfast, lunch or dinner.
How to describe it? Well, it’s sort of like an omelet baked inside a big fluffy French loaf that has a mouthwatering, crispy crust. You can also compare it to a breakfast casserole that’s held together inside a bread bowl.
Have I sold you on this yet? I hope so foodie friends because this recipe is extremely versatile and super simple to make. By super simple, I mean one cutting board, one mixing bowl, one frying pan and one baking sheet. I point this out because it doesn’t dirty up the kitchen too much.
Winner all around!
You’ll need one large French baguette (I used a large French loaf), three to four Italian sausages , one chopped red pepper, half cup of sliced green onions, ten eggs, two thirds of a cup of whipping cream or half and half, quarter cup of fresh basil, half teaspoon of salt and one and a half cups of mozzarella or provolone cheese.
The recipe you see in the pictures is from Better Homes & Gardens. However, as you’ll notice, you can use just about any ingredients. Think about what you like in an omelet and let your taste buds lead the way. Just because it says Italian sausage doesn’t mean it has to. Perhaps you’d prefer something different like ham or pancetta with cheddar.
Don’t forget, you can also improvise. If you don’t have a certain ingredient, maybe there’s something else you have in the fridge to use. Or should I say, should be used before it goes bad. It’s also a perfect recipe to get rid of those bits and bobs.
“If thou tasted a crust of bread, thou tasted all the stars and all the heavens.” – Robert Browning
First things first, heat your oven to 350 degrees and line your baking sheet with parchment paper. Cut your baguette or French loaf the same way Subway cuts their bread for subs. You want to end up with a hollowed out middle, lengthwise. Chop your sausage, pepper and fry it until your sausage is cooked and your peppers are tender. Add your green onions at the end for about a minute.
In your mixing bowl, combine the eggs, whipping cream, basil and salt and then stir in the cooled sausage mixture and cheese. Make sure you leave a little cheese for the top.
Place the bread on the baking sheet and pour the egg and sausage mixture into the hollowed out section. Do this slowly so you don’t over pour. You may have to wait a little until it settles, then add more. When completed, top with more cheese and place your egg baguette bake into the oven for 40 minutes.
“My mother’s menu consisted of two choices. Take it or leave it.” – Buddy Hackett
I found it was a little too watery for my liking after 40 minutes so I put it in for about another 20 minutes. You can also cut it into thick slices at this point and put it back in for the extra 20 minutes.
Once done, let it stand for five minutes and serve it up. I chose to add a little marinara sauce as a dipping sauce for mine. Serve with a side of fresh fruit for breakfast, a salad for brunch and roasted veggies for dinner.
Healthy, delicious, comforting — what more do you want?
Egg baguette bakes are definitely fit to eat. Enjoy all the comfort this recipe brings you.
Erin Sulley is a self-confessed foodie who lives in Mount Pearl. Instagram: @erinsulley