Lemon and Basil Eggs over Focaccia |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is a simple yet elegant way to serve your breakfast. It's like a casserole in a loaf of bread instead of a dish. Slice it up and serve as the main dish or as a compliment to a breakfast meat of choice. So good. Ingredients:
1 large focaccia bread |
2 tablespoons meyer lemon-infused olive oil (or 2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice) |
3 eggs |
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:
1. 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.
2. Brush the inside of the foccacia with The Meyer lemon olive oil. Place on a baking sheet and toast for 10 minutes.
3. 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.
4. 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 minutes.
5. Cut the baked foccacia into 6 to 8 pieces and serve immediately.
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