Eggs and Goat Cheese Baguette | Food Production and Preservation | Forums

Interesting take on breakfast

Ingredients:

1 long baguette, sourdough

3 large eggs

2 tbsp. heavy cream

Salt and pepper, to taste

2 tbsp. finely minced chives

1 tbsp. chopped flat leaf parsley

1 ½ tbsp. chopped basil

1 small lemon, zested

2 ounces soft goat cheese

½ cup arugula, preferably organic

Extra virgin olive oil, for drizzling

Directions:

1. Preheat oven to 350°F.
2. Cut out a long oval section from the top ¼ section of the baguette. Scoop out the inside bread and discard. You can use that for breadcrumbs if you want.
3. Place on a sheet tray making sure it sits flat. In a bowl combine the eggs, cream and a pinch of salt and pepper. Whisk together.
4. Add in the chives, parsley and basil. Stir to combine. Add in the lemon zest.
5. Stuff the arugula into the hollowed out bread. Next pour in the egg mixture. Then crumble over the goat cheese, pressing it down into the mixture. Drizzle with a little EVOO.
6. Bake for 20-25 minutes or until the bread is golden brown and the eggs are set. To serve slice up pieces of the bread boat and serve warm.