Egg baguette

Egg baguette

Total: 35 Min. | Active: 20 Min.
Nutritional value / person: 583 kcal
, Fat: 30 g
, Carbohydrate: 58 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Garlic butter

50 g salted butter, soft
1 garlic clove
½ bunch flat-leaf parsley, finely chopped
a little pepper


1 baguette, approx. 410 g
4 eggs
salt and pepper to taste


140 g bacon strips
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How it's done

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Garlic butter

Mix the butter with the garlic and parsley, season.


Scoop the bread out of the baguette in 4 places (ovals approx. 8 cm long). Set aside the bread (see tip). Spread the garlic butter in the hollows. Crack the eggs into a cup, one at a time. Carefully slide into the hollows, season.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C.


Gently fry the bacon in a non-stick frying pan until crispy. Remove, serve with the egg baguette.

Good to know
Note: The bread from the inside of the baguette can be dried in the oven as it cools, then blitzed and used for breadcrumbs or cut into chunks and enjoyed as croûtons on top of a salad.

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