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Place the grill in the middle position and preheat oven to 180°C (350°F).
In a large pan, cook bacon until golden. Remove bacon from pan and let drain on a paper towel. Pour bacon fat into a small bowl.
Sauté the mushrooms and onions in 30 ml (2 tbsp.) of bacon fat. Season with salt and pepper. Pour mixture onto a plate to let cool as much as possible.
Cut the top of the loaf and dig a cavity in the centre, making sure to leave a crust on the sides and bottom approximately 5 cm (2 inches) thick. Place bread on a baking sheet and cover with aluminum foil.
Beat the eggs in a bowl. Add the chives and herbes de Provence. Season. Stir in the bacon and vegetables. Pour the egg mixture into the bread and top with cheese.
Bake in the oven for 20 minutes. Cover with aluminum foil and continue baking 30 minutes, or until eggs are fully cooked. Let rest 10 minutes before slicing. Serve with a selection of sliced fruit.
Chef’s secret: Keep the cap and crumbs to make homemade croutons.
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