Stuffed Baguette Boats

For the baguette boats, cut an oval opening in the small baguettes with a sharp knife, keeping the bottom but leaving enough space for the egg filling. It is best to scrape out the bread crumbs with a spoon.

Preheat the oven to 200°C top and bottom heat.

Peel and finely chop the onion. Wash and chop the herbs. Cut the sausages into small pieces. Beat the eggs with a fork and mix with the whipped cream. Now mix all ingredients into the egg cream and season with salt, pepper and nutmeg. If desired, spice it up with a dash of Tabasco sauce.

Divide the filling evenly among the baguettes and place the small boats on a baking tray lined with baking paper. Bake the baguette boats in the oven for about 25-30 minutes until the mixture has set and the baguettes are crispy.

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