Level: | Easy |
Total: | 30 min |
Active: | 15 min |
Yield: | 4 to 6 servings |
Ingredients
- 1 baguette
- 2 tablespoons unsalted butter, melted
- 4 to 6 large eggs
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley, for garnish, optional
Instructions
- Preheat the oven to 350 degrees F.
- Using a 2- to 2 1/2-inch round cutter (the size of the cutter will depend on the width of the baguette), cut out 4 to 6 circular wells down the length of the baguette. The wells should be deep enough to hold an egg; don’t cut all the way through to the bottom. The number of wells will depend on the length of your baguette. If you do not have a round cutter, cut out circles with a knife. Scoop out the bread filling and brush the insides of the holes with the butter. If you have any butter leftover, brush the outside of the loaf as well.
- Place the baguette on a baking sheet. Crack an egg into a small ramekin and then slide the egg into one of the holes in the baguette. Repeat and fill the remaining holes. Season with salt and pepper.
- Bake until the eggs are set and cooked to the desired doneness, about 15 minutes. Garnish with the parsley if using and serve immediately.
Nutrition Facts
Serving Size | 1 of 6 servings |
Calories | 231 |
Total Fat | 9 g |
Saturated Fat | 4 g |
Carbohydrates | 27 g |
Dietary Fiber | 1 g |
Sugar | 2 g |
Protein | 11 g |
Cholesterol | 165 mg |
Sodium | 361 mg |
Reviews
Easy and yummy!
Yum!!!
This is “Bird in a nest”. “Toad in a hole” involves sausage. Two completely different animals…
That’s so cute!! Have to make
I saw Sunny make this and I was awe struck. What a beautiful presentation for breakfast. So easy to make and so perfect to serve. Thank you FN.