Breakfast Baguette

Let’s face it – after a week of having guests in your home (and in your hair), you start to not care what the heck they eat for breakfast. There’s only so many cinnamon rolls one can make, omelets are SO last season, and it’s tough to convince most folks over the age of 7 to eat fruity, marshmallowy cereal.

Enter the breakfast baguette. Chock full of the sophistication your guests will appreciate: Parm, lemon, and parsley. Throw in some prosciutto and you’ve got the makings of a yummy Euro-inspired morning meal.

Bonus: It’s easy enough to go from oven-to-table in 30 minutes!!!


Breakfast Baguette

(adapted from Martha Stewart Living – January 2012)

1 baguette (~15 inches long)

5 large eggs

1 teaspoon lemon zest

3 tablespoons water

1/4 cup Italian parsley, roughly chopped

4 slices prosciutto, thinly sliced (pick up the Columbus brand!)

1/4 cup shredded parmigiana cheese (optional)

Preheat oven to 350F. Hollow out the inside of the baguette (the easiest way to do this is pretend you work at Subway and cut into the bread in a V shape down the length of the baguette, discard the negative V, and forcefully run your fingers through the inside to remove most of the soft interior). Tear the crumbs into small pieces and set aside.

the subway cut!

side note: yes, that is indeed a candy-cane shaped baguette. fresh & easy sets my heart aflutter :)


In a medium bowl, whisk together the eggs, zest, water, and parsley. Season with salt and pepper per your normal tastes. Stir in 1/2 cup reserved bread crumbs.

Place hollowed out bread on a baking sheet. Shingle the inside of the bread with prosciutto slices (depending on the size of your baguette, you may need more or less slices of prosciutto – work accordingly).

Slowly pour egg mixture into the meat-lined cavity until you reach the brim.

Bake for 30-35 minutes or until eggs puff and are cooked through. Remove from oven and sprinkle with parmigiana cheese. Slice and serve!

Now you have the Lucky Charms back to yourself ;)


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