In college, a classic dining hall meal was breakfast for dinner. Freshman year brinner was an occasion. What could be better than eggs, pancakes, and a giant platter of bacon? Unsurprisingly, brinner always turned out to be a little lackluster. Watery eggs, chewy pancakes. And though the bacon was actually perfectly crispy, a self-respecting person can only allow themselves to consume so much bacon. After freshman year I moved out of the dorms and said goodbye to dining hall food, but not to brinner. Because making breakfast for dinner allowed for some cheap, quick, and very satisfying meals. And because breakfast food is delicious. When we’re feeling lazy about making a weekday dinner, Luke and I will whip up some bacon, cheesy eggs, wrap em up in a tortilla, squirt some sriracha on top and voilà – dinner! This recipe is a bit more special. It comes from the Buvette cookbook (fav brunch spot for all the NYC betches) and puts a little fancy flair on a breakfast meal that I imagine many cute French children enjoying. Dip these crunchy bâtons into a gooey soft boiled egg and enjoy! A delicious dinner (or brunch) without the 2 hour wait.
- 1/2 rustic loaf of bread (boule) ~ making 16 bâtons
- 2 TBS olive oil
- handful grated parm
- 1-2 tsp fresh (or dried) thyme *it using dried, use closer to 1 tsp
- 8 slices prosciutto, cut in half lengthwise
- as many eggs as you like!! (serves 4-6)
- salt & pepper
- Preheat the oven to 400°F.
- Making the bâtons: Cut your bread loaf into 4 slices, cutting from the middle of the bread to have wider, evenly sized slices. Cut each slice into 4 long bâtons, aim for about middle finger size, 1/2 inch thickness. Place bâtons on a baking sheet in one layer and bake 5-10 minutes, turning once or twice to ensure all sides are golden brown.
- Adding the flare: Remove baking sheet from the oven, drizzle bâtons with oil olive to evenly cover and scatter with parm and thyme. Wrap each bâton with a strip of prosciutto and then place back on the baking sheet. Bake for another 5-10 minutes.
- Eggs: Meanwhile, boil a pot of water (enough to cover however many eggs you’d like to boil). Once boiling, add the eggs *gently* and cook for 3 1/2 minutes. Remove (again, gently!) and run over with cold water.
- Get your egg set up in its stand, crank and peel the egg shell and puncture! Dip your bâton to soak up all that yolk-y goodness! This is an action packed meal.
Details: As mentioned in the ingredients, this recipe can serve up to six (doing the math, that’s about 3 bâtons per person) but Luke and I could easily eat up to 8 bâtons each. They’re addicting!!
- This meal is excellent with a simple side salad of greens, tossed with a vinaigrette dressing.
- If you don’t have egg stands, as they are a somewhat unusual and niche kitchen accessory, you can peel the shell of the egg as you would with a hard boiled egg. It’s a bit tricky, but doable. Arrange 4 or so bâtons on a plate and place your unpeeled soft boiled egg on top and then break. You can use your bâtons to soak up the yolk-y mess.
- Deb also has a delicious looking bâtons recipe on Smitten Kitchen. YUM.
To print the recipe, click here: Bâtons + Soft Boiled Egg