Chorizo, Egg and Manchego Stuffed Baguette

1 Panera French baguette, sliced into 4-5 inch pieces

1 Tablespoon extra-virgin olive oil

1 small yellow onion, diced

4 ounces Spanish chorizo, thinly sliced

6 large eggs, beaten

¼ cup fresh cilantro or Italian parsley leaves, loosely packed

3 dashes Tabasco sauce

Salt and freshly ground black pepper to taste

4 ounces Manchego cheese, thinly sliced

Preheat the oven to 450 degrees. F.  Pull the insides out of the baguette pieces, leaving the crust whole and hollow.  Tear the extracted bread into bite-size chunks and set aside.

Heat oil in a medium frying pan over medium-high heat and sauté the onion with the chorizo for about 1 minute.  Add the eggs, reserved bread, cilantro, and Tabasco sauce.  Season with salt and pepper.  Sauté for about 1 minute or until the eggs are almost set.  Remove from heat and fold in the cheese.

Using a tablespoon, stuff the baguette pieces with the scramble.  Wrap tightly with aluminum foil or parchment paper and bake for 5 to 10 minutes.  Remove from the oven, and unwrap carefully to avoid steam burns.

Great brunch or breakfast entrée for spring

Serves 4