Breakfast

Baked Omelets in Bread

2 Comments 05 September 2014

It’s probably no surprise by now, but we be liking us some baked eggs around this place. Frittatas, soufflé, on toast, with mushrooms and spinach – if it’s baked eggs, we like! The original recipe was this long list of the ingredients, basically, so we decided to give it a simpler name. I’m not sure if Baked Omelets in Bread is exactly thrilling, but let me assure you – it is delish. Do you like eggs? Bread?Prosciutto or ham? Parmesan cheese? Good, this one’s for you!

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The great thing about this recipe is that’s one of those that’s very easy to change-up to suit your tastes. Don’t want any meat? No biggie! Want to throw in some sautéed mushrooms? We agree that sounds so good. Bell pepper? Sure!

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The ingredients list below is very good, though. Sometimes I want to improve on a combination of ingredients, or just switch things up to make it a little different, but I can honestly say you taste the lemon zest in this. You notice the fresh parsley – and it’s all good. Sometimes I feel like those types of flavors get lost in some recipes (and I wonder then what the point of them was), but the ingredients below really do compliment each other well.

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After cutting off the tippy top portion of your baguette, cut it into small pieces and set it aside.

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Basically we’re making a bread trencher. It’s getting straight-up Medieval up in here! While the recipe says to discard this portion of the bread, we advise you at least put it in a freezer-safe food storage bag and save it for homemade bread crumbs later. This was exactly my intention, but when I looked in the bowl we’d reserved the softer bread interior pieces in, it was empty! It, errr, seems we were all snacking on it as we went, including my kiddo. Heh! We do love us some bread.

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The eggs, five of them, parsley, lemon zest and Parmesan cheese get to know one another with a quick whisking.

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At this point, add in those reserved bread pieces.

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The prosciutto is simply laid along the bottom of your scooped out baguette. It doesn’t have to perfectly line the bottom and sides. You can just lay it right on the bottom. Heck, you can even chop it up and add it to the eggs if you prefer, but lining the bottom with it ensure each bite will have some prosciutto in it.

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Carefully pour the egg mixture into the baguette. You may need an extra hand to help with this part. Since baguettes are rounded, it may want to wobble on you as you pour in the egg mixture. Prop it up as best you can or hold it up and the other person can help scoop the egg-soaked bread pieces in as it’s all poured.

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Before you know it, the eggs have puffed up and it’s all looking purty with its golden brown color! The best part is this is such an easy way to prepare breakfast or brunch for multiple people. No individual fixing of servings necessary! Just cut and serve.

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Ahhhh, breakfast finger food at its finest. Everything you need to enjoy the tastes you love for breakfast are all in one tasty place. Eggs, some fine, fine prosciutto, and cheeese! Hope you enjoy this one!

Baked Omelets in Bread

from Lemon, Parsley, and Parmesan Plus Bread, Prosciutto, and Egg from Martha Stewart Living, January 2012

Prep Time: 20 minutes    Cook Time: 30-33 minutes    Level: Easy    Serves: 4-6

  • 1 baguette (15 inches long)
  • 5 large eggs
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons whole milk
  • 1/4 cup roughly chopped flat-leaf parsley leaves
  • 1/2 cup grated Parmesan cheese
  • Coarse salt and freshly ground pepper
  • 4 slices thinly sliced prosciutto (2 ounces)

Preheat oven to 350 degrees.

Slice 1/4 inch off the top of the bread, and hollow out bottom, saving the soft interior of the loaf for a later use (tip: place in a freezer bag for use as breadcrumbs later). Cut top into small pieces.

In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup of the small diced bread pieces.

Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes. Slice into 2-inch pieces. Serve immediately.

Notes:

I actually got our my tape measure and cut our baguette into a 15-inch length, and this was pretty much the perfect length for the amount of egg mixture the recipe produces. Just don’t do the other thing I did soon after cutting the baguette: I tore all the inner bread out of the end I’d cut. So…in effect leaving a hole for the egg mixture to just pour right out of. No worries! Just squish some of the soft interior bread back in on that end if you’re a goofball like me. It worked! Eureka! We decided to line our cookie sheet with foil and lightly sprayed it with nonstick cooking spray, which worked fine, and made for an easier cleanup.

I did reheat some of this for breakfast one day in the microwave. The egg portion was delish, but the bread was, of course, more spongey. The have better reheating experience, a low-temp oven, about 325 degrees or so for ten minutes is probably better.

Author

- who has written 346 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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2 Comments so far

  1. Thus is genius brunch idea!

  2. I am seriously loving this idea… definitely going to recreate the recipe, its the perfect breakfast!


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