Lemon And Basil Eggs Over Foccacia Recipes

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LEMON AND BASIL EGGS OVER FOCCACIA



Lemon and Basil Eggs over Foccacia image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

1 large loaf foccacia bread
2 tablespoons Meyer lemon olive oil, or 2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice
3 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 milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the top off the foccacia and hollow out the bread inside. Tear the top of the foccacia and the inside bread into 1-inch pieces and save for the egg mixture. Brush the inside of the foccacia with the Meyer 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 foccacia into 6 to 8 pieces and serve immediately.

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