Bacon And Egg Boats - cooking recipe

Ingredients

4 rhodes warm-n-serv mini French baguettes, thawed
4 eggs
2 tablespoons cream
8 slices bacon, cooked and chopped
1/4 cup grated asiago cheese
2 green onions, sliced
salt and pepper
extra cheese, sprinkled on top

Preparation

Cut top off baguettes and pull out bread to make a deep hallowed depression in each one.
Mix all ingredients except extra cheese and pour equally into each of the 4 baguettes (the egg will bake up and fill the shell).
Bake at 350\u00b0F 20-25 minutes.
Remove from oven and sprinkle more cheese on top of hot baguettes.
Serve warm.