Step 1

Preheat oven to 180C/350F.

Step 2

Heat a non stick pan over high heat. Cook the bacon until lightly browned, then drain on a paper towel and set aside.

Step 3

Whisk together the eggs, cream and salt and pepper in a jug.

Step 4

Cut a "V" shape out of each baguette. Pull some bread out, leaving about 1/2" / 1.25cm thick base.

Step 5

Brush crust of the bread with melted butter. (Optional - this makes the bread extra golden and buttery)

Step 6

Place the bread on a baking tray.

Step 7

Carefully pour half the egg mixture into the crevice of each baguette. Leave it for a couple of minutes to soak into the bread a bit.

Step 8

Divide the bacon and shallots between each baguette. Then sprinkle over half the cheese (reserve the other half to put on top).

Step 9

Carefully pour the remaining egg mixture into each baguette. Pour slowly, giving the egg time to sink into the filling. Top with remaining cheese.

Step 10

Bake at 350F/180C for 20 to 25 minutes, or until light golden brown on top and the egg does not "jiggle" when you shake the baguette.

Step 11

Serve whole or sliced.