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Stuffed baguette

Name: Stuffed baguette
Prep time: 16 min
Cook time: 36 min
Total time: 52 min
Yield: 1 baguette
Cuisine: French
Ingredients: 1 spring onion (scallion); 1 tablespoon olive oil; 100 g small pieces of smoked bacon; 2 eggs; 100 g grated cheese; 1 baguette; salt; pepper

This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven.

A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and grown ups, too!

125 K 3.4/5 (18 reviews)

55 min.

Easy

2.55 €

1 baguette

8 Ingredients

Last modified on: September 11^th 2019

For 1 baguette, you will need:

1 1 spring onion (scallion)
2 1 tablespoon olive oil
3 100 g small pieces of smoked bacon
4 2 eggs
5 100 g grated cheese
6 1 baguette
7 salt
8 pepper
Total weight: 690 grams

Times for this recipe

Preparation: 20 min.

Cooking: 40 min.

All in all: 55 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 5 min.

Rinse, peel and finely slice 1 spring onion (scallion), keeping the white and green parts separate.

Stage 2 - ⌛ 5 min.

Heat 1 tablespoon olive oil in a small frying pan on high heat. When good and hot, add 100 g small pieces of smoked bacon.

Fry until cooked, then transfer onto a plate, leaving the fat in the pan.

Stage 3 - ⌛ 1 min.

Add the white part of the spring onion to the pan, salt and pepper. Cook for 1 minute without colouring.

Stage 4 - ⌛ 3 min.

Break 2 eggs into a bowl and whisk for a few seconds.

Stage 5 - ⌛ 2 min.

Add the bacon pieces, the cooked (white) onion, the raw (green) onion and 100 g grated cheese.

Salt lightly, pepper and mix well.

Preheat the oven to 390°F (200°C).

Stage 6 - ⌛ 4 min.

Cut 100 g small pieces of smoked bacon in half and hollow out the middle with a serrated knife.

Sit the bread on a baking sheet.

Stage 7 - ⌛ 2 min.

Fill up with the filling mixture...

Stage 8 - ⌛ 30 min.

...and bake for about 30 minutes.

Serve hot, whole or cut into chunky portions, rather like a hot open sandwich.

Remarks

If you don't have spring onions, use a baby leek instead.

This basic idea for a stuffed baguette can be varied in lots of ways, changing and replacing this or that – the only limit is your imagination.

Keeping: Best eaten while hot, but can be reheated.

Source: Based on a recipe found on the internet.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	390 RDI=150 %	2,730 RDI=260 %	160 RDI=20 %	1,790 RDI=90 %	7,510 RDI: 90 %
Per 100 g	60 RDI=20 %	400 RDI=40 %	20 RDI=4 %	260 RDI=10 %	1,090 RDI: 10 %