Baked Lemon and Basil Eggs in Foccacia Bread
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 large loaf focaccia bread
- 2 tablespoons meyer lemon olive oil, sub. 2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice
- 3 eggs, may use up to 4 eggs if you have a larger loaf of bread
- 1⁄4 cup chopped fresh basil leaf
- 1⁄4 cup grated parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 cup milk
directions
- Preheat the oven to 350 degrees F.
- Cut the top off the foccacia and hollow out the bread inside. Tear the top of the and the inside of focaccia bread into 1-inch pieces. Reserve bread pieces. You will combine with 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.
- Scoop out the bread pieces & place in the loaf then carefully pour the egg mixture into the toasted foccacia loaf. You might have a bit of egg leftover.
- Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes.
- Cut the baked foccacia into 6 to 8 pieces and serve immediately.
- Serve with fresh berries & melon slices.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.