Description
This recipe features baked eggs served in crusty artisanal baguette cylinders, paired with a rich and smoky Gouda cheese sauce. The eggs are baked to achieve a soft, poached-like texture with a runny yolk, while the smoked Gouda sauce adds a creamy, mildly spicy depth. Perfect for a comforting brunch or a stylish appetizer.
Ingredients
Scale
Main Ingredients
- 1 Baguette (traditional, crusty, artisanal quality)
- 4 large eggs
- 2 tablespoons heavy cream
- 2 tablespoons butter
- Salt, to taste
- Fresh ground black pepper, to taste
Smoked Gouda Cheese Sauce
- 1 cup shredded smoked Gouda cheese
- 1/3 cup heavy cream
- 1 teaspoon butter
- 1 pinch Cajun pepper powder
- About ½ teaspoon fresh cracked black pepper
- Pinch of salt
- ¼ cup whole milk (optional, to adjust sauce thickness)
Beer Cheese Sauce Variation (Optional)
- 1 tablespoon butter
- 2 teaspoons flour
- 1 cup shredded smoked Gouda cheese
- 1 to 1½ cups stout beer (Guinness recommended)
- ¼ cup heavy cream
- 1 pinch Cajun pepper powder
- About ½ teaspoon fresh cracked black pepper
- Salt to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and allow it to fully heat up while you prepare the baguette and eggs.
- Prepare the Baguette: Slice the baguette into 4 pieces, each about 4 inches (20 cm) long. Carefully hollow out about three-quarters of the interior bread from each piece, making sure to leave some bread at the bottom to keep the egg contained.
- Brush and Butter: Inside each hollowed baguette piece, brush the interior with heavy cream, then spread about half a tablespoon of butter evenly to add richness and moisture.
- Fill with Eggs: Place the hollowed baguette cylinders upright on a baking tray lined with parchment paper. Crack one large egg into each baguette piece, taking care not to spill over.
- Bake at High Temperature: Place the tray in the preheated oven and bake at 400°F (200°C) for 5 minutes initially. This will start cooking the egg whites gently.
- Lower the Heat and Continue Baking: Reduce the oven temperature to 350°F (175°C) and bake for an additional 8 to 10 minutes. The exact timing may vary depending on egg size and temperature—if using refrigerated eggs, add 5 to 8 extra minutes. Watch for the egg whites to turn translucent and slightly shiny; this indicates the yolk will remain runny and the texture will resemble a poached egg.
- Prepare the Smoked Gouda Sauce: In a small saucepan, melt 1 teaspoon butter over low heat. Add the shredded smoked Gouda and heavy cream, stirring gently to melt and combine. Season with Cajun pepper, fresh cracked black pepper, and a pinch of salt. If the sauce is too thick, add up to ¼ cup whole milk gradually until desired consistency is reached.
- Optional Beer Cheese Sauce: For the stout beer cheese variation, melt 1 tablespoon butter in a pan, whisk in 2 teaspoons flour to make a roux. Gradually add 1 to 1½ cups stout beer and ¼ cup heavy cream while stirring until smooth. Add 1 cup shredded smoked Gouda, Cajun pepper powder, pepper, and salt to taste. Cook until melted and creamy.
- Serve: Remove the baked eggs in baguette from the oven and drizzle generously with the smoked Gouda sauce or the beer cheese variation. Serve immediately while warm for best flavor and texture.
Notes
- Adjust baking time depending on egg size and starting temperature; refrigerated eggs require longer baking.
- Make sure to leave some bread at the bottom of the baguette pieces so eggs do not leak out during baking.
- The smoked Gouda sauce can be thinned with milk for a smoother pourable texture or thickened by reducing cream.
- The beer cheese sauce adds a richer, more complex flavor profile and pairs wonderfully with the baked eggs.
- This recipe is best enjoyed fresh out of the oven for a warm, creamy experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-inspired
Keywords: baked eggs in baguette, smoked gouda sauce, brunch recipe, savory baked eggs, cheese sauce, artisanal bread, easy baked eggs
