Lemon and Basil Eggs over Foccacia

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe.
  • 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 minutes.

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


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