Wednesday, October 29, 2008

Lemon and Basil Eggs over Foccacia

Cook Time: 50 min
Level: Easy
Yield: 4-6 servings


* 1 large loaf foccacia 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


Preheat the oven to 350 degrees F.

Cut the top off the foccacia and hollow out the bread inside. Tear the
top of the foccacia and the inside bread into 1-inch pieces and save
for the egg mixture. Brush the inside of the foccacia with the Meyer
lemon olive oil. Place on a baking sheet and toast for 10 minutes.

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 foccacia bottom.
Return to the oven and bake until the eggs have cooked, about 35 to 40

Cut the baked foccacia into 6 to 8 pieces and serve immediately.

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