3 cloves of garlic, minced
2 Tbsp. of parsley, minced
pinch of salt
2 Tbsp. of olive oil
1 sourdough baguette, approximately 24″ long
6 large eggs
Yields: 6 servings
- PREHEAT oven to 400°F. MIX garlic, parsley, salt, and pepper with olive oil. SAUTE in a small saucepan on medium heat until garlic is just browned. REMOVE from heat and SET aside.
- PLACE baguette on a sheet of foil and ROLL up the sides to HOLD the bread in place. USE a small serrated knife to CUT 6 holes in top of baguette. SPACE evenly apart with enough depth and width to hold one egg, being careful to not cut through the bottom of the bread. PRESS down on the bread in the hole to make room for the egg and olive oil mixture. SPOON olive oil mixture into each hole. CRACK one egg into each hole.
- COVER baguette gently with one large piece of foil, creating a “tent” for the first 5 minutes. OPEN the tent and COOK until egg white is set, but yolk is soft and runny, about 15 minutes.
- TAKE OUT of oven and gently REMOVE foil. COOL slightly and SPRINKLE with salt and pepper. SLICE baguette in spaces between the eggs. SERVE immediately
For softer bread, use a par-baked baguette placed on foil. Wrap loosely without covering eggs and cook approximately 14 – 16 minutes, or until egg white is set but yolk is runny.
Add crumbled bacon to the olive oil mixture before it is spooned into the bread holes.
Sprinkle shredded cheese on top of the eggs after you remove the bread from the oven.