Bacon, Kale & Parmesan Baked Egg Baguette.
Prep time.
15.
Cook time.
35.
Total time.
50.
Serves.
4-6.
A hearty, all-in-one brunch centerpiece, this baked baguette is filled with savoury bacon, tender kale, and a rich, cheesy egg custard. Using ACE Bakery®’s White Baguette as the base, it bakes into a golden, sliceable dish that’s perfect for sharing.
Ingredients1 ACE Bakery® White Baguette4 slices bacon, chopped2 cups chopped kale1 garlic clove, minced1 Tbsp pumpkin spice blend6 eggs⅓ cup heavy creamSalt and pepper to taste1 cup freshly grated Parmesan cheese.
InstructionsPreheat the oven to 350°F. Line a large baking sheet with parchment paper.Place the ACE Bakery® White Baguette on the prepared baking sheet. With a serrated paring knife, hollow out the baguette by cutting a deep V shape through the top and unstuffing it. It’s important to keep the crust intact so the filling doesn’t escape while baking.In a large skillet, cook the bacon over medium-high heat, stirring frequently until crisp, about 6 minutes. Add the kale and garlic and cook until the kale is wilted about 1 minute. Remove from the heat and set aside.In a large bowl or pitcher, whisk together the eggs, cream, salt and pepper.Sprinkle half of the Parmesan cheese into the hollowed-out baguette. Add the bacon and kale filling. Slowly pour in the egg mixture, being careful not to let it overflow. Top with the remaining Parmesan cheese.Bake until the egg is completely set, about 30 to 35 minutes. If the baguette begins to brown, cover it loosely with aluminum foil.Remove the baguette from the oven and allow it to cool for at least 5 minutes before slicing and serving.
Make this recipe with.
Skip slideshow
Slides shown:
