This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Stuffed baguette
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!
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!
113 K 3.4/5 (18 reviews)
55 min.
Easy
3 baguettes
8 IngredientsLast modified on: September 11th 2019
For 3 baguettes, you will need:
- 1
3 spring onions (scallions) - 2
3 tablespoons olive oil - 3
300 g small pieces of smoked bacon - 4
6 eggs - 5
300 g grated cheese - 6
3 baguettes - 7
salt - 8
pepper - Total weight: 2,070 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 40 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Rinse, peel and finely slice 3 spring onions (scallions), keeping the white and green parts separate.
Stage 2 - 5 min.
Heat 3 tablespoons olive oil in a small frying pan on high heat. When good and hot, add 300 g small pieces of smoked bacon.
Fry until cooked, then transfer onto a plate, leaving the fat in the pan.
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 6 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 300 g grated cheese.
Salt lightly, pepper and mix well.
Preheat the oven to 390°F (200°C).
Salt lightly, pepper and mix well.
Preheat the oven to 390°F (200°C).
Stage 6 - 4 min.
Cut 300 g small pieces of smoked bacon in half and hollow out the middle with a serrated knife.
Sit the bread on a baking sheet.
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.
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.
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 | 1,170 RDI=450 % | 8,200 RDI=770 % | 480 RDI=70 % | 5,380 RDI=270 % | 22,540 RDI: 270 % |
| Per 100 g | 60 RDI=20 % | 400 RDI=40 % | 20 RDI=4 % | 260 RDI=10 % | 1,090 RDI: 10 % |
| Per baguette | 390 RDI=150 % | 2,730 RDI=260 % | 160 RDI=20 % | 1,790 RDI=90 % | 7,510 RDI: 90 % |
How much will it cost?
- For 3 baguettes : 7.65 €
- Per baguette : 2.55 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Grated cheese
Like these other recipes: Hachis parmentier, Pollack Parmentier, Potato and broccoli gratin, Breton Pie, Endive gratin with cancoillotte, ... See them all 73
Small pieces of smoked bacon
Like these other recipes: Comtoise endive salad, Comtois surprise bread, Montbenoit's canapés, Smoked tomato toast, Rabbit civet "à la normande", ... See them all 10
Egg
Like these other recipes: Quiche filling mixture, Mustard baps, Mini Mont d'Or fondue with "spuds in blankets", Fried rice with turnips and new peas, Cookies of the Camisards, ... See them all 236
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Spring courgette and tuna salad, Baby spinach salad, Quiche Bretonne, Cauliflower, chicken and avocado salad, Radish and mushroom salad, ... See them all 77
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017469 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018425 K 24.3 45 min.
Rich hazelnut buttercream
This delicious preparation is an alternative to almond frangipane: a nutty buttercream enriched with eggs, designed to be cooked into various pastries.November 15th 2017162 K4.1 40 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018425 K 15 30 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017941 K 54 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.