Easter Brunch in a Baguette (Trader Joe's Post #2)

I think I've made it amply clear over the year + of this blog how much I love brunch. Easter is pretty much the holiday for brunch (oh and you know Jesus rising from the grave and stuff... I'm sure he would be down for some delicious eggs after 3 days travelling through hell etc too). If you are looking for something easy and unique to serve or bring to a pot luck this year this is a great recipe! I first enjoyed it with the gals I watch Glee with each week and had to have the recipe to share with all of you. It was unique and so yummy! A baguette is made into a boat filled with yummy things like prosciutto and asparagus and rounded out with a great egg mixture that cooks up like a quiche or fritatta. Cut in slices this is an easy hand held dish great for garden parties or sitting around a living room, very little chance for mess.

Originally featured in Martha Stewart Living Magazine the first time I had it our cook for the evening (we take turns bringing items for Glee nights) had the great idea to add the asparagus spears which I thought was exceptional and did as well when I made it! I'm doing double duty with this recipe as you can find everything you would need at Trader Joe's! So this is also my made from TJ's post for April.

Ingredients:

1 Baguette (15 inches long- the wider the better but still thin enough to be considered a baguette)
5 Large eggs
1 teaspoon finely grated lemon zest
3 Tablespoons whole milk (I used half & Half)
1/4 cup chopped flat leaf parsley leaves
1/2 cup grated Parmesan Cheese
Coarse salt & Freshly ground pepper
4 slices thinly sliced prosciutto (2 oz)
5 Asparagus spears

1. Preheat oven to 350 F. Slice 1/4 inch off the top of the bread, using a spoon (or your fingers... which is much easier) hollow out the inside of the loaf, set the top and the bread innards aside.

2. In a medium bowl, whisk together eggs, zest, milk, parsley, & Parmesan. Season slightly. Stir in a 1/2 cup of small bread pieces

(the recipe initially calls for pieces from the top you cut off but from making it myself I think I would rather use the innards. Since the bulk of this dish is the crusty crunchy outside adding more crusty crunchy ends up with.... a lot of crusty crunchy. My suggestion is use the middle parts from the bread they will soak up the egg batter more making this almost a savory bread pudding )

3. Place hollowed out bread on parchment lined baking sheet. Place prosciutto slices along the inside of the bread to cover and lay the asparagus spears down the middle. Slowly pour egg mixture to the brim. (helpful hint- scoop out the bread chunks with a spoon and lay them on top of the asparagus, then slowly pour the remaining liquid egg mix over the rest. Maybe grate some extra parm over the top if you are feeling sassy)

Bake until eggs are puffed up and cooked through, about 30-35 minutes (there may be a teeny bit of extra liquidity from the asparagus cooking, go with you gut but the eggs should be cooked just fine in this amount of time)


4. Slice into 2-inch pieces and serve.
-if you are bringing this to a party wrap it whole in aluminum foil and slice it when you get there for ease of transportation
- great hot, decent room temp, gross cold

If you are serving this as an entree we did a simple arugula salad with Dijon vinaigrette and pinenuts as a side that was way yum and way easy. Most importantly brunch is meant to be enjoyed and shouldn't be a fuss so enjoy this simple but super classy dish with all your loved ones!