Dinner

Baked Eggs in Baguette with Smoked Gouda Sauce Recipe

Bylilan Sage October 15, 2025October 15, 2025

Introduction

Baked eggs in a crusty baguette are a delightful breakfast or brunch treat. Topped with a creamy smoked Gouda sauce, this dish combines rustic bread and rich flavors for a comforting and impressive meal.

The image shows a tall, hollowed-out piece of toasted bread filled with a creamy white sauce mixed with melted cheese and a runny yellow egg yolk flowing down the sides. The bread is golden brown and crispy on the outside, with fresh green chives sprinkled on top and over the sauce. The dish sits in a white bowl with blue edges, which also contains fresh green spinach leaves and slices of red tomato on one side. A silver fork with a piece of bread and sauce is visible at the bottom, held by a woman's hand. The background has a white marbled texture with a white cup of coffee blurred behind the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 traditional crusty baguette, artisanal quality
4 eggs
2 tablespoons heavy cream
2 tablespoons butter
Salt and freshly ground black pepper

For the Cheese Sauce:

1 cup shredded smoked Gouda
1/3 cup heavy cream
1 teaspoon butter
Pinch of Cajun pepper powder
About ½ teaspoon fresh cracked black pepper
Pinch of salt
¼ cup whole milk (optional, to adjust sauce thickness)

Optional Beer Cheese Sauce Variation:

1 tablespoon butter
2 teaspoons flour
1 cup shredded smoked Gouda cheese
1 to 1½ cup stout beer (Guinness recommended)
¼ cup heavy cream
Pinch of Cajun pepper powder
About ½ teaspoon fresh cracked black pepper
Salt to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). Cut the baguette into four pieces, each about 4 inches (20 cm) long. Carefully hollow out about ¾ of the inside of each piece, leaving a base of bread at the bottom to hold the egg.
Step 2: Brush the inside of each baguette piece with heavy cream, then spread about ½ tablespoon of butter inside. Place the baguette pieces upright on a baking tray lined with parchment paper.
Step 3: Crack one egg into each baguette piece. Season lightly with salt and freshly ground pepper.
Step 4: Bake the eggs at 400°F (200°C) for 5 minutes. Then lower the oven temperature to 350°F and bake for an additional 8 to 10 minutes. Keep an eye on the eggs; they are done when the whites appear translucent and shiny, similar in texture to a poached or soft-boiled egg with a runny yolk.
Step 5: While the eggs bake, prepare the smoked Gouda sauce. In a small saucepan, melt 1 teaspoon of butter over medium heat. Add the shredded Gouda and heavy cream, stirring until melted and smooth. Season with Cajun pepper powder, black pepper, and salt. Add whole milk as needed to reach your desired sauce consistency.
Step 6: For the beer cheese sauce variation, melt butter in a saucepan and whisk in the flour to form a roux. Gradually add stout beer, stirring continuously until slightly thickened. Stir in shredded Gouda and heavy cream until melted and creamy. Season with Cajun pepper, black pepper, and salt to taste.
Step 7: Once the eggs are baked to your liking, remove the baguette cups from the oven. Spoon the cheese sauce generously over each baked egg before serving.

Tips & Variations

Use room temperature eggs to help reduce baking time and ensure even cooking.
For a richer flavor, try adding fresh herbs like chives or thyme to the cheese sauce.
If you prefer a firmer yolk, extend the baking time by a few minutes and watch closely.
The beer cheese sauce adds a delightful depth — substitute stout beer with your favorite dark ale if preferred.

Storage

Store leftover baked eggs in baguettes covered in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or toaster oven at low temperature to avoid overcooking the eggs. Cheese sauce can be stored separately and warmed on the stove with a splash of milk to restore creaminess.

How to Serve

A white scalloped oval dish holds a thick, tall piece of toasted baguette bread with a golden crust, partially covered by creamy white sauce that drips down the sides, sprinkled with small green chive pieces and black pepper. To the right of the bread, there are three fresh, bright red tomato slices resting on green leafy lettuce. The dish sits on a white marbled surface with a blue and white cloth underneath. In the background, a white cup with light brown frothy coffee, a spoon, and two small white bowls are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread instead of a baguette?

Yes, a crusty bread loaf that can hold the egg without collapsing works well. Just be sure to hollow it out carefully to create a sturdy cup.

How do I know when the eggs are perfectly baked?

Look for whites that are translucent and shiny but set, with yolks still runny like a soft-boiled egg. Timing may vary slightly based on egg size and temperature.