6 Large eggs
1/3 cup Half and half
1 tbsp Dijon mustard
1/4 tsp Ground nutmeg
1 cup Fresh spinach, roughly chopped
1/4 cup Scallions, minced, plus more for garnish
1/2 cup Grated cheddar cheese
1/2 cup Grated gruyere cheese
Kosher salt & fresh ground black pepper, to taste
Hot sauce, to serve
Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Place the pancetta in a cold pan over medium-low heat. Allow to render and cook until golden brown and crispy, 5 to 7 minutes, then remove to a paper towel-lined plate using a slotted spoon. Allow to cool completely.
Meanwhile, cut an opening in the top of the baguette about 2-inches wide, leaving a ½-inch border all around. Scoop out the center of the baguette to make a boat shape. Save the inside of the baguette to make croutons later.
In a large bowl, whisk together the eggs and half and half. Season with salt, pepper, dijon mustard and nutmeg. Stir in the spinach and scallions.
Ladle the egg mixture into the baguette and sprinkle with pancetta and cheeses. Bake for 20 to 25 minutes until golden brown, cheese has melted and eggs are just cooked through.
Remove and garnish with additional scallions. Slice and serve.
Prep Time: 15 minutes
Cook Time: 25 minutes