Breakfast baguette boat is a delicious and creative way to add style and flavour into your breakfast routine. It is perfect for family gatherings, brunches, or even as a pre-meal appetiser.
This easy recipe combines the goodness of eggs, sausages and cheddar cheese, all nestled inside a crusty baguette loaf. The stuffing for the baguette can easily be played around with to suit individual tastes and the ingredients available — the two constant ingredients are just a baguette and eggs.
There is a clever twist in the recipe that prevents any waste, turning leftover baguette pieces into a delightful casserole. The result is two flavourful breakfast dishes that will leave you craving for more.
So let’s explore the super easy recipe of breakfast baguette boat and its complementary casserole from leftover baguette. Once you have made this, it will become a household favourite.
Ingredients
• 1 baguette loaf
• 4 eggs
• 3-4 sausages (cooked)
• 100g cheddar cheese
• 1/2 tsp salt
• 1 tsp black pepper powder
• 2 tbsps spring onions, diced
Method
Preheat oven to 350° and line a baking tray with parchment paper.
Cut a deep V through the top of the baguette and partially un-stuff bread. Transfer baguette, V-side up, to prepared baking sheet. Slice sausages and spring onions. In a large bowl, whisk together eggs, salt and black pepper powder, then stir in sausages, cheddar cheese and green onions. Mix and pour the mixture into the baguette boat. Top with grated cheddar cheese. Bake until eggs are puffy and set in centre, in about 25-30 minutes. I grilled them for 5 minutes to give a light golden colour on top. Let it cool 10 minutes before slicing. Serve hot.
Casserole from leftover baguette
Instead of discarding the V-shaped piece and loaf pieces I had removed to make way for the stuffing in the baguette, I made a casserole, using almost the same ingredients as those of the baguette stuffing, plus I added about half a cup of milk.
Take two eggs, a sausage cut into small pieces, some spring onion, salt, black pepper powder, 1/2 cup milk and mix well. Cut the V-shaped baguette top into small pieces, and add it along with the loaf pieces removed from the baguette boat, to an oven-proof dish. Pour the egg mixture and mix well to coat all the bread pieces. Top with shredded cheddar cheese and microwave for 3 minutes, or more, to cook, that’s what I did. Then put it under the grill for 3-5 minutes to give a light golden topping, since the cooking in the microwave results leaves the top looking moist and uncooked. You can also bake it like the stuffed baguette boat.
So you get two kinds of delicious bread, egg and cheese options for breakfast or satisfying pre-meal appetisers.
The writer Instagrams @the_experimentalcook
Published in Dawn, Young World, July 29th, 2023
