Breakfast Baguette

Difficulty: Easy

Time: Less than 15 mins

Serves: 4

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Breakfast Baguette

Introduction

We've put a festive spin on the classic "eggs in a basket". Featuring our brand new Cranberry & Sea Salt French Baguette for an extra tasty twist and it works perfectly for the holiday season!

Directions

  1. Preheat the oven to 350F.
  2. Wrap your Cranberry & Sea Salt French Baguette in foil (this willl prevent the outside from burning).
  3. Once the baguette is wrapped, use a knife or small cookie cutter to cut 4 holes in the top of the baguette. You want to make the holes approximately 1-1.5" deep so the whole egg fits.
  4. Place the baguette on a baking tray.
  5. Crack one egg at a time into a small bowl, then transfer the egg into hole. Repeat with remaining eggs and until all holes are filled!
  6. Place the baking tray into the oven, and bake the baguette for 10-15 minutes or until the whites are opaque. Cook the baguette longer if you don't like a runny yolk.
  7. Remove the baking tray from the oven, and take the foil off the baguette. Top with thyme and enjoy while hot!