Egg Lorraine Baguette Boat

Sometimes you see an image of a dish online or in a magazine and it is so pretty and seems so simple that you rush out to recreate it. And it is a huge disappointment. Either the taste is awful or it was not at all as easy as it seemed, or it just isn’t very pretty. I think there is a whole Pinterest fails community that addresses this. Let me tell you though, this is not one of those. It works, it’s easy and it looks amazing.  I saw a version of this, in a much thicker loaf of bread with all sorts of add-ins years ago – I think maybe even before the rise of Instagram. My mind went to something much simpler (the original had tons of cheese and sausage and bacon and whatnot). A thin baguette filled simply with eggs and a few key players. I developed this over the years to a simpler version with the ingredients of a classic quiche Lorraine, and I think it is a stunner. I don’t know that it is something French cooking purists would accept, but it strikes me as the kind of simple, stunning dish effortlessly laid on the battered wooden table of a French country kitchen or carried out to the fragrant, wild garden. I aspire to, but rarely achieve, that kind of thing.

I have served this sliced and arranged on a platter as part of a brunch buffet. But I love the idea of putting one or two of these in the center of the table, pre-sliced but in baguette shape, almost as the center piece. Or on a knotty wooden board. It would be a lovely light supper served with a simple salad. It would even make a nice appetizer. These are wonderful warm from the oven or at room temperature. Perfect to pass around while the Easter egg hunt is in full swing.

Here are a few tips, because this recipe is a bit of a guide more than hard and fast rules – it will all depend on the size of your bread. So first, make sure your whole baguette fits in your oven (yes, I have made that mistake). You can use two smaller loaves if needed. When you place it on the baking sheet figure out where the opening should be so the filling doesn’t spill over the sides. That may not be cutting out the exact center, baguettes are naturally a little wonky. Use a sharp knife to score around the part you want to remove, then get in there with you fingers to pull out the bread. The efficient among you can make breadcrumbs from the filling. You need a sturdy bottom and walls. Add the fillings so they are on the bottom, but do not fill the cavity, then slowly, slowly pour in the beaten eggs. Stop a few times to let the filling soak through the add-ins and into the bread. You may not use all of the filling. Let the filled loaf settle a minute before you transfer it carefully to the oven. It is ready when the eggs are puffy and set and you don’t see any liquid seeping at the edges. It will continue to cook a little once you take it from the oven. Let it rest a few minutes before slicing and serving.