Lemon and Basil Eggs over Focaccia
By danaheller
Ingredients
- 1 large loaf foccacia bread
- 2 tbs Meyer lemon olive oil, or 2 tbs extra virgin olive oil combined with 1 tsp lemon juice
- 3 eggs
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 cup milk
Details
Servings 4
Preparation
Step 1
1. Preheat the oven to 350 degrees.
2. Cut the top off the focaccia and hollow out the bread inside. Tear the top of the focaccia and the inside bread into 1 inch pieces and save for the egg mixture.
3. Brush the inside of the focaccia with the Meyer lemon olive oil. Place on a baking sheet and toast for 10 minutes.
4. 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 focaccia bottom.
5. Return to the oven and bake until the eggs have cooked, about 35-40 minutes. Cut the baked focaccia into 6-8 pieces and serve immediately.
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