Who knew? Lemon and basil in eggs? Well its amazing! This serving is perfect for 4 people- may want to double up if there are more people.
Ingredients:
1 large loaf crusty Italian Bread
2 tablespoons Meyer lemon olive oil, or 2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice and zest
4 eggs
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup whole milk
Preheat the oven to 350 degrees F. Cut the top off the bread and hollow out the bread inside. Tear the top of the bread and the inside bread into 1-inch pieces and save for the egg mixture. Brush the inside of the bread with the lemon olive oil. Place on a baking sheet and toast for 10 minutes. Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in up to 4 cups of the bread pieces. Carefully pour the egg mixture into the toasted foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes. Cut the baked bread into 6 to 8 pieces and serve immediately.
Recipe Borrowed From: Giada De Laurentiis
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