Cold stuffed baguette: Elevate your breakfast game

I discovered this idea at a recent gathering at a friend's house, and now I make my own version for the family. A cold stuffed baguette is an easy way to impress your family at breakfast and guests during meals.

The base is a classic wheat baguette. I don't recommend the rye or rustic version because they slice and stuff differently. The filling's flavour primarily comes from eggs, cheese, and mayonnaise, but pickled cucumbers and peppers are a delicious and crunchy addition. This is my suggestion because I often use the last sad cucumbers from the jar or leftover peppers not used for a stew. Instead of red pepper, you can use yellow or green, and pickled cucumbers can be replaced with dill pickles. If you want a lighter version, replace mayonnaise with thick natural yoghurt—but carefully check the filling's consistency so it's not too runny. The specific steps for the recipe are below.

Preparing this kind of snack isn't rocket science, but you should pay attention to certain steps so that nothing falls apart when slicing. You can serve such a filling separately on sandwiches, but it looks best with a baguette.

Ingredients:

• 1 medium-sized wheat baguette,
• 1 tablespoon of mayonnaise,
• 2 hard-boiled eggs,
• 100 g of grated yellow cheese,
• half a red pepper,
• 2 medium pickled cucumbers,
• salt and pepper to taste.

Preparation:

1. Hollow out the inside of the baguette very carefully so you don't tear the crust.
2. Tear the inside of the baguette into smaller pieces.
3. Press the eggs through a vegetable press or chop them finely.
4. Dice the pepper and cucumbers finely.
5. In a bowl, combine all ingredients, adding the mayonnaise while mixing.
6. Season to taste with salt and freshly ground pepper.
7. Stuff the baguette, packing the filling quite tightly. Wrap in foil and refrigerate for about 25 minutes.
8. Before serving, slice into pieces, preferably with a sharp knife.