baked egg baguettes

 

I have long contended that being pregnant over Thanksgiving and Christmas is just mean. You go to the doctor's office for your appointment -- having enjoyed all manner of mashed potatoes and pumpkin pie and Christmas cookies and hot chocolate -- and then the nurse asks you to step on the scale. 

Rude. 

At my doctor's office, there's a magical button on the scale that you can push if you want to see what your weight is. Otherwise, the nurse has a readout that you never have to see . . . if in fact you ate an entire batch of snickerdoodles the week before and just don't want to know because the truth is too painful. 

 

And it is almost always too painful. 

I don't suppose loving bread has anything to do with my fear of the dreaded doctor's office scale. Or my doctor's kind yet ominous threat: "Let's not be eating entire pans of brownies for the rest of this pregnancy, ok? We're just not going to do that." 

Killjoy. 

So for the rest of you who can eat bread and bacon and cheese with reckless abandon, eat an egg baguette for me, would you? Please? 

Or even two if you're feeling charitable? One for the baby, you know.

Beat the eggs, add the cream, stir in the gruyere, slice the baguettes, sprinkle on the bacon, bake them, and then -- better yet -- YOU gain the weight from eating eight of them instead of me. 

Do we have ourselves a deal? I'll just be over here . . . standing on a scale . . . slightly horrified.

Or maybe I'll go ahead and eat one anyway. Not for me, of course. Baby's the one who's hungry.

Yeah.

Baby.

Baked Egg Boats (recipe from Spoon Fork Bacon)

4 demi sourdough baguettes

5 eggs

1/3 cup heavy cream

4 ounces pancetta, finely chopped and fried until crisp

3 ounces gruyere cheese, grated

2 green onions, thinly sliced
salt and pepper to taste


1. Preheat oven to 350 degrees F.
2. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
3. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
4. Divide and pour the mixture into each baguette boat and place onto a baking sheet.
5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
6. Allow to cool for about 5 minutes, cut and serve.