Ingredients :
Baguette - 4 small or 2 large, divided
Eggs - 5
Heavy cream - 1/3 cup
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Pancetta - 4 oz. (chopped)
For a vegetarian pancetta substitute, try using smoked mushrooms, particularly shiitake or portobello, or explore plant-based bacon options like those from Yves Veggie Cuisine, Club House, or Turtle Island Foods. Additionally, consider using dried porcini mushrooms, olives, or even seitan or tempeh for a meaty texture and flavo
Gruyere cheese - 3 oz. (grated)
Scallion - 2 (thinly sliced)
Salt and Pepper - to taste
Method
Preheat the oven to 350°F.
Meanwhile, cut a deep V through the tops
of the baguette - about a 1/2 inch deep. Remove the bread filling and
set aside.
Lightly fry the pancetta until it is crispy.
In a mixing bowl, add the eggs and the cream, lightly beating the
two together. Whisk in the remaining ingredients and season with salt
and pepper.
Pour the mixture into each baguette boat and place each one on a
baking sheet, and bake the bread for about 20 to 25 minutes, or until
the baguettes appear golden brown and puffed at the center.
Add a little seasoning and allow the bread to cool for about 5
minutes. Cut the baguette into portions (if desired) and serve.
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