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Lemon and Basil Eggs over Focaccia

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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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