Lemon and Basil Eggs over Focaccia

Makes 6 to 8 servings

Lyndsay Freed

ingredients

1 large loaf focaccia 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

1
Preheat the oven to 350 degrees F.
2
Cut the top off the focaccia and hollow out the bread inside.
3
Tear the top of the focaccia and the inside bread into 1-inch pieces and save for the egg mixture.
4
Brush the inside of the focaccia with the Meyer lemon olive oil. Place on a baking sheet and toast for 10 minutes.
5
Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly.
6
Stir in up to 4 cups of the bread pieces.
7
Carefully pour the egg mixture into the toasted focaccia bottom.
8
Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes.
9
Cut the baked focaccia into 6 to 8 pieces and serve immediately.