Lemon and Basil Eggs over Focaccia
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
directions
- 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.
Source: Lyndsay Freed


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