Lemon and Basil Eggs over Foccacia

4.2(138)

by Giada De Laurentiis·published 2015-05-23

EuropeanSide Dish

Servings

(4–6)

Total time

—

Calories / serving

334 kcal

Ingredients (8)

serves

1 large loaf foccacia breadbread
2 tablespoons Meyer lemon olive oil, or 2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juiceoil
3 eggsegg
1/4 cup chopped fresh basil leavesbasil
1/4 cup grated Parmesanparmesan
1/4 teaspoon saltsalt
1/2 teaspoon freshly ground black pepperpepper
1 cup milkmilk

Instructions (5 steps)

01Preheat the oven to 350 degrees F.
02Cut 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.
03Meanwhile, 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.
04Carefully 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.

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Not rich — missing servings, total time, or calories.