Brie and Bacon Baguettes

Brie and Bacon Baguettes 

Yield: 12 servings


  • 1 lb. 8 oz. individual baguettes (12, 4-in. diameter, 2 oz. ea.)
  • 6 oz. (3/4 cup) melted butter, divided
  • 12 slices Brie cheese (1 oz. each)
  • 3 cups hollandaise sauce, kept warm
  • 3-4 tbsp. blackening seasoning
  • 1 lb. 5 oz.* eggs, beaten (12 large)
  • Approx. 1 lb., 8 oz. bacon, cooked crisp and held warm (12 slices)
  • Approx. 1 lb. thin, crispy onion rings, cooked and held warm (36 rings)

*If using frozen or liquid whole egg product.


  1. Slice baguettes lengthwise and brush cut sides with 4 oz. of the melted butter.
  2. Place buttered baguettes on hot griddle and cook until golden brown. Add slices of Brie cheese over each of the baguette bottom halves. Melt cheese under broiler; remove and keep warm.
  3. Blend blackening seasoning into sauce; cover and keep warm.
  4. In a large skillet, cook eggs with remaining butter over medium heat, stirring occasionally until eggs are firm throughout with no visible liquid egg remaining.
  5. For each sandwich, portion 2 slices bacon, about 1/3 cup cooked eggs over Brie side of baguette. Top with 1/4 cup spicy hollandaise sauce. Add onion rings and additional hollandaise sauce on side.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).


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