Baguette Breakfast

Name: Baguette Breakfast - Teea L.
Ingredients: 3 baguettes or slices of bread; 1 glass of milk; garlic powder (granules); 2 eggs; 1 handful of pitted olives; 3 tablespoons of olive oil; 4 slices of pressed ham; 50g grated cheese; 2 small tomatoes.

Children - Baguette Breakfast by Teea L. - Recipia

Baguettes for Breakfast When I have a few baguettes or slices of bread and want to prepare something warm for the morning, I make these baguettes with eggs, ham, tomatoes, olives, and cheese. They are easy to prepare, without the need for dough or many dishes. My son particularly enjoys them served with ketchup, and the combination can be easily adapted based on what we have in the fridge. Quick Info Preparation time: not specified in the original recipe Baking time: 30-35 minutes Total time: about 30-35 minutes, plus the time needed to prepare the ingredients Servings: 3 baguettes; the exact number of servings depends on their size Difficulty: easy Recipe type: breakfast, warm snack, or quick dinner Ingredients 3 baguettes or slices of bread 1 glass of milk Garlic powder or granules, to taste 2 eggs 1 handful of pitted olives 3 tablespoons of olive oil 4 slices of pressed ham, diced 50 g of grated cheese 2 small tomatoes, chopped A little crumbled cheese, optional; the original recipe does not specify the amount Preparation method 1. Preheat the oven to 180 degrees Celsius, so it is well heated when you put the tray in to bake. 2. Cut the baguettes in half lengthwise. If using slices of bread, you can keep them whole. 3. Lightly soak the crumb side in milk or sprinkle a little milk on it. The milk should only be applied to the crumb side, not the crust of the baguette. It’s best not to overdo it with the amount, so the bread doesn’t become too soft. 4. Using a spoon, drizzle each piece with olive oil. Then sprinkle garlic powder or granules. 5. Cut the pressed ham into cubes and spread it over the baguettes. Add the chopped tomatoes, pitted olives, and if using, a little crumbled cheese. 6. Beat the two eggs in a bowl. Pour the beaten egg with a spoon, distributing it as evenly as possible over each baguette. Since the egg is added with a spoon, it is not necessary to cover every inch of the bread perfectly. 7. Sprinkle the grated cheese on top. The 50 grams are divided among all the baguettes. 8. Place the baguettes in the tray and put them in the preheated oven at 180 degrees Celsius. Bake for 30-35 minutes, until the cheese melts and the edges become crusty. 9. Remove the tray from the oven and serve the baguettes warm. In the original recipe, they are served with ketchup. The crumbled cheese does not appear in the original list with a weight, but it is mentioned separately as an optional addition. If you include it, sprinkle only a little, so it doesn’t overpower the flavor of the cheese and other ingredients. Why I make this recipe often It’s a practical solution for breakfast when I have bread, baguettes, or a few leftover ingredients in the fridge. It doesn’t require complicated preparations, and the filling is placed directly on the bread. Plus, the baguettes can be prepared for the whole family in the same tray. The combination of ham, tomatoes, olives, eggs, and cheese is substantial enough for a warm snack. For kids, ketchup can be added at serving, without necessarily being put on before baking. Tips The milk should only be applied to the crumb and in moderate amounts. If the bread absorbs too much liquid, it may become soggy before reaching the oven. The tomatoes should be chopped, not left in very large pieces. This way, they distribute more easily over the baguettes and don’t all stay in one place. The olives must be pitted. If they are very large, you can cut them before adding, but in the basic recipe, it is enough to spread them over the bread. The eggs are beaten beforehand and poured over the baguettes with a spoon. It is useful to divide them from the bowl over all three pieces so that the majority does not end up on just one. The baking time is 30-35 minutes at 180 degrees. The baguettes are ready when the cheese melts and the edges have a crust, which is also the main indicator in the recipe. Substitutions If you don’t have baguettes, you can use slices of bread, as mentioned in the original recipe. It is preferable to choose slices that are sturdy enough to hold the egg and other ingredients. The pressed ham can be diced regardless of whether it is bought in thicker or thinner slices. An exact different quantity is not recommended, as the recipe uses four small slices. The grated cheese remains the ingredient placed on top and forms the crust during baking. The crumbled cheese is an optional addition, mentioned separately in the original recipe. Variations You can make the dish with whole baguettes cut lengthwise or with slices of bread. In the case of slices, the milk is also sprinkled on the crumb side. The amount of olives can be divided differently among the baguettes, depending on how intense you want their flavor to be. The same applies to the garlic powder. If you prefer a simpler version, you can distribute the ingredients in more uniform layers: first the ham, then the tomatoes and olives, followed by the egg and cheese. The basic steps and baking time remain the same. Serving ideas Serve the baguettes warm, immediately after taking them out of the oven. Ketchup can be placed alongside or directly over each piece, according to preference. They can be served at breakfast, as a snack between meals, or in the evening when you want something warm without preparing a complicated dish. Frequently asked questions Can I use only slices of bread? Yes. The recipe can be made with either three baguettes or slices of bread. The milk is applied to the crumb side, and the rest of the ingredients are distributed on top. How much milk should be put on each baguette? The source indicates a glass of milk for the preparation and specifies that the baguettes are soaked or sprinkled on the crumb side. An exact amount for each piece is not established, so the milk is divided as evenly as possible and used sparingly. Can I omit the crumbled cheese? Yes. The cheese is mentioned as a separately used addition, without a precise amount, so it can be omitted. The 50 grams of grated cheese remain the ingredient on top. How do I know when the baguettes are done? After 30-35 minutes at 180 degrees, the cheese should be melted, and the edges of the bread should have a crust. These are the signs indicated in the original recipe. What can they be served with? They can be served with ketchup, as preferred in the original recipe. They are good warm, immediately after baking. Nutritional values The values are estimated and can vary greatly depending on the size of the baguettes, the actual amount of milk in the glass, the type of ham, the olives used, and the amount of cheese added. Since the weight of the baguettes and the slices of ham is not specified, an exact value cannot be calculated. For one-third of the recipe, meaning approximately one baguette out of the three, the estimate is: Calories: approximately 550-700 kcal Protein: approximately 20-28 g Carbohydrates: approximately 55-80 g Fats: approximately 25-35 g The greatest variation comes from the amount of bread and olive oil. If you use smaller slices of bread and put less oil, the energy value will be lower. The crumbled cheese added on top of the base quantities further increases the intake of protein, fats, and calories. Storage and reheating The baguettes are best warm, immediately after baking. If they remain, store them in the fridge in a covered container and consume them as soon as possible, as the bread can become soggy from the egg, milk, and tomatoes. For reheating, put them back in the oven until they are heated through and the cheese softens. No exact time for reheating is specified, so check them periodically. The recipe is not suitable for long-term storage, as the texture of the baguette is most pleasant on the day of preparation.

Baguette Breakfast

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