We woke up yesterday to quite a surprise.  Last week it seemed like spring was in full swing.  The crocuses were blooming, the sun was shinning and people were out and about with thin jackets and sun glasses.  Then, all of sudden, during the night on Friday, 20 cm of snow came down.  We woke to a thick blanket.

Somehow the pure beauty of the white snow managed to lift our spirits, despite the fact that spring seemed far far away.  Whenever, the weather seems bleak, my first thoughts go to food.  What could be sunnier than a bright egg in the morning.

We decided to have a leisure breakfast with coffee and a newspaper.  We’d been wanting to try baked eggs for some time.  In Paris, we had baked eggs in brioche.  They were positively delicious.  We decided to try an ‘eggsperiment’ and give baked eggs in baguette a try.

It takes a bit of time, but the results are quite nice and certainly look stunning.  Make sure to use either a thick wide baguette or ciabatta loaf.  Small eggs work better as well. This recipe could easily be adapted to rolls or another bread vessel.

Baked Eggs in Baguette

  • one thick baguette or ciabatta loaf
  • 3-4 eggs (small or medium)
  • butter, salt and pepper or other toppings of your choice

Preheat oven to 200*C.  Slice your loaf horizontally not exactly in half.  Make sure the bottom is as thick as possibility.  Essentially it is about 1/4 to 3/4.  On the thick bottom part, hollow out some little holes for your eggs.  Crack them in place.

Place in the oven with the lid on the side to keep warm.  Bake until the eggs are set the way you like them.  Slice into ‘sEGGments’ and enjoy with butter.

You could easily top with curry powder, chives or paprika if you like.