This is such an oldie but goodie recipe and I haven’t made it in about a year. My family loves it for dinner and then for breakfast the next morning. I added some leftover kale pistachio pesto (from last week) into the eggs – click here for that recipe and this was over the top. The pesto adds so much flavor to the eggs it will make them unbelievable good. Thankfully I made enough for leftovers this morning which made the start of the day seamless (love when that happens).
So this recipe is flexible and depends on how many you are planning to serve along with how much you want leftover for breakfast/lunch etc. For a family of 5 (three adults and two teens) I made 4 petite baguettes. Now you can make your own or you can buy them. I took the lazy route yesterday and popped over to Panera to buy them. I used two 3 cheese and one asiago and then bought a large baguette that I cut a quarter piece off of to make the fourth. So this recipe is estimating for 5 people with leftovers.
4 petite baguettes or you can use one long classic baguette and then just slice it (your choice)
9 eggs (local farm free-range)
1/4 cup of milk (I used unsweetened almond but regular or soy will work)
Scant 1/4 cup of the pesto (can use jarred if you don’t have fresh)
1/3 cup of freshly grated cheddar (I used Cabot 75% less fat cheddar) – whatever cheese you have on hand and love will work
Salt – I use LoSalt (low sodium alternative) and Pepper
Red chili flakes (optional)
Meat is optional – I added shaved low sodium ham but cooked pancetta or bacon would also be fabulous (1/4-1/3 cup)
Optional: Cheese for topping
First, in a mixing bowl add all of your eggs and milk. Whisk until combined. Then add your pesto, cheese, salt and pepper, seasonings you wish to use and meat (if using pancetta or bacon – cook it first and crumble into the mixture). Set aside.
Preheat your oven to 375 degrees. Line your baking sheet with parchment or a Silpat. Set aside.
Taking your baguette you are going to cut a V shape off the top – see picture below. Avoid going all the way through the baguette so do this step slowly with a serrated bread knife.
Then remove a lot of the breading so there is plenty of room for the pesto egg mixture. You can do this by hand.
Then carefully pour your egg mixture into the bread. I used one of my measuring cups (1/4 cup size) for ladling the egg into the bread. Bake for 30-35 minutes or until firm.
— Knead to Cook