Bacon and Egg Baguette

Time to Cook: 
8 min
Time to Prepare: 
2 min
Number of Servings: 
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Author: Karen Humphrey

Warm baguette with a little gooey egg treasure inside, topped with crunchy bits of bacon? We're so in. This recipe gives you fairly runny eggs-if you want something a little more solid, be sure to use an oven safe pan and pop the whole thing into the oven for a few minutes to set it up a little more.

Runny eggs in warm, crisped baguette!


Two baguette slices, each 2 inches thick

2 slices of bacon

2 eggs

1 tsp margarine


1. Pull the bread out of the center of your baguette pieces, leaving about 1/2 inch border. Spread margarine on both sides of the baguette

2. Heat up your non stick frypan over medium low heat and once it's warm place the baguette pieces, cut side down, in the pan. Crack one of the eggs into a bowl.

3. With one hand hold down the baguette piece firmly to the pan, and with the other slip in one of the eggs. By firmly holding down the bread, you'll keep the white from seeping out of the baguette into the pan.

4. Repeat with the other egg and piece of bread. Sprinkle the tops with chopped bacon. Cover the pan with a lid and let cool about 3 minutes or so, watching carefully so the bottom doesn't burn.

5. Carefully flip the baguette pieces over and cook the other side about 3 minutes as well. The insides will be fairly runny - if you want them cooked more, you could pop the whole thing into a 350 F oven for a few minutes.

6. Transfer the baguette pieces to plates and eat while they are still warm Be careful-the runny yolk will spill all over the place when you greedily rip them open.

Adapted from Eugenie Kitchen