We had company from Brunch on Sunday and showcased some of my hen's lovely eggs in a lemon, parsley & parmesan baguette recipe from the January 2012 edition of Martha Stewart Magazine. Basically you cut the top 1/4 inch off a baguette, scoop out some of the soft inner bread, line the hollowed-out section with prosciutto slices and then fill the "bowl" with a combination of eggs, grated lemon zest, milk, parsley, grated parmesan cheese, and the top of the loaf, cut into cubes. The whole thing goes in the oven and bakes for about 30 minutes. It was very tasty but easy to prepare. I don't know the rules about copying a recipe straight from a magazine, so I suggest you go to MarthaStewart.com, or grab a copy of the January issue.