the runny yolks in the fresh baguette with toasted parmesan & fresh chives will be a delight on your MNDAY morning!
(takes 30 minutes & serves 4)
ingredients
1 fresh baguette
4 large eggs
¼ cup half-and-half
kosher salt & ground black pepper, to taste
¼ cup grated parmesan cheese
procedure
1. preheat oven to 375°.
2. take the baguette & using a knife, cut rounds about 2 inches in diameter into the top of the loaf.
3. crack an egg & place one into each of the holes. top each egg with 1 tbsp of half-and-half, salt, pepper, & 1 tbsp of parmesan cheese.
4. bake on a lined baking sheet, about 15 minutes or until egg whites are just set & egg yolks are still runny. cut the baguette into four even pieces & serve.
