Eggs-ploding baguette

Perfect for a weekend brunch

  • Quantity
    3 people
  • Preparation
    20 minutes

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  1. Cut the baguette into pieces 6cm in length. Form a hollow by pushing down on the inside of the bread.

  2. Place clingfilm over a bowl. Brush the cling film with the sunflower oil. Poor in an egg. Twist and knot the clingfilm to make a parcel. Repet this 5 times. Cook the eggs in boiling water for 4 minutes, then add one into each piece of bread.

  3. Cook the diced bacon in a frying pan, then add them to the bread on top of the eggs. Add a slice of edam and a slice of cheddar on top of each.

  4. Place under the grill for 5 minutes at 210°C. Sprinkle with chopped chives and serve.

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