Baked Lemon and Basil Eggs in Foccacia Bread
- 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
- 14 cup chopped fresh basil leaf
- 14 cup grated parmesan cheese
- 14 teaspoon salt
- 12 teaspoon fresh 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 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.
bread, lemon olive oil, eggs, fresh basil leaf, parmesan cheese, salt, ground black pepper, milk
Taken from www.food.com/recipe/baked-lemon-and-basil-eggs-in-foccacia-bread-498745 (may not work)