This dish is a great way to make use of a nice baguette that’s gotten just a little too hard to be eaten as is.
Warm the oven to 350, then butter a medium skillet. Cut up some ham or Canadian bacon. Sprinkle some chives on the bottom, then tear bite size chunks of the bread into the skillet until the bottom is nearly covered.
Carefully break five or six eggs into small pockets of the bread mixture without breaking the yolks. Add the ham or bacon, then pour in enough heavy cream to barely cover the bottom of the skillet.
Bake the mixture for twenty minutes or until eggs are fully cooked.