Ingredients
- 1 petite French baguette, about 8 to 10 inches in length
- 6 large Pete & Gerry's eggs
- 1 shallot, diced
- 1 garlic clove, minced
- 1 bell pepper, diced
- 1/4 cup half-and-half
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh herbs, like basil or parsley
- 2/3 cup freshly grated mozzarella or Provolone cheese
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 2-4 servings
Ingredients
- 1 petite French baguette, about 8 to 10 inches in length
- 6 large Pete & Gerry's eggs
- 1 shallot, diced
- 1 garlic clove, minced
- 1 bell pepper, diced
- 1/4 cup half-and-half
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh herbs, like basil or parsley
- 2/3 cup freshly grated mozzarella or Provolone cheese
From the recipe author: This is a lovely dish to serve if you’re having friends over for brunch. It’s toasty and warm and the egg filling is creamy and soft. You can add cooked sausage or bacon to the filling, too, if you’d like. Another great clean-out-the-fridge meal and one we love to make for dinner!
Recipe excerpted from EVERYDAY DINNERS by Jessica Merchant. Photo and Text Copyright @ 2021 by Jessica Merchant. Published by Rodale Books, an imprint of Random House Publishing Group, a division of Penguin Random House LLC.
Directions
- Preheat the oven to 400F.
- Place the baguette on a baking sheet, split the baguette lengthwise, and cut the center out of it, leaving about an inch on each end and enough at the sides to hold in the egg mixture.
- In a bowl, whisk together the eggs with the shallot, garlic, bell pepper, half-and-half, salt, and pepper. Stir in the herbs and cheese. Pour the egg mixture into the baguette.
- Bake for 25 to 30 minutes, or until the eggs are completely set in the center. Let cool for 5 minutes before slicing and serving.
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