Lemon, Parsley, & Parmesan Bread, Prosciutto & Egg

By klzrebiec

This dish is a good use for day old baguette or leftover Italian Bread

Ingredients

• 1 baguette(15 inches long)
• 5 large eggs
• 1 tsp. finely grated lemon zest
• 3 tbsps whole milk
• 1/4 cup roughly chopped flat leaved parsley leaves
• 1/2 cup grated Parmesan cheese
• Salt and pepper
• 4 slices thinly sliced prosciutto(2oz)

Preparation

Step 1

Preheat oven to 350 degrees. Slice 1/4 inch off of the top of the bread and hollow out bottom, discarding the interior of the loaf. Cut top into 1 inch pieces and set aside. In a medium bowl, whisk together eggs, zest, milk, parsley and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces. Place hollowed out bread on a parchment lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes. Slice into 2 inch pieces. Serve immediately.