Baguette Filled With Prosciutto, Scrambled Eggs, And Bacon

This is a mouthwatering breakfast treat, baguette filled with prosciutto, scrambled eggs, and bacon. As usual, it tastes best when served warm with some fresh tomato salsa on the side. I will wake up to this every morning without any hesitation! :)

Recipe adapted from Martha Stewart Living {January 2012}

Baguette Filled With Prosciutto, Scrambled Eggs, And Bacon

Ingredients

12 Smoked Bacon Slices, cut into 1-inch dice
2 Mini (6 to 7inches) Baguette
6 Large Eggs
3 Tbsp Cream or Milk
2 Stalks Scallions, chopped
¼ Cup Grated Asiago Cheese
Sea Salt
Freshly Ground Black Pepper
6 Thinly Sliced Prosciutto or Ham

Method

Preheat oven to 350˚F. Line a baking tray with parchment paper.

In a large frying pan over medium heat, cook the bacon, stirring occasionally, until crispy and golden, about 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

Slice ¼ inch off the top of baguette. Carefully hollow out the bottom and leave about ¼ inch thick shell. Layer the hollow baguette with 3 slices of prosciutto each.

In a large bowl, using a fork beat the eggs until lightly frothy. Stir in the cream, and add the scallions, cheese, and season with salt and pepper, and stir well. Pour into the prepared baguette, and top with some bacon.

Transfer the baguette to the prepared baking tray and bake until the eggs puff up and the bacon is crispy, about 35 to 40 minutes. Slice the baguette thickly and serve with some fresh tomato salsa and crispy bacon, if desired.

Serves 4