Lemon and Basil Eggs over Foccacia

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This recipe is FABULOUS. I did mine in a toaster oven and wonder if that prevented any issues with soggy non-set eggs. I've made this many time adding whatever looks good in the fridge at the moment and it always come out GREAT. I'm particularly fond of adding a lot of fresh basil. Thank you Giada.....

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I saw her make this on TV and I really didn't remember her mentioning foccacia bread, so I bought a loaf of rustic bread fresh out of the oven at Costco. Reading that some reviews listed the recipe as bland, I added about 6 crispy strips of bacon, a few tablespoons of sauteed onion, a clove of sauteed garlic and about 2 oz of canned fire roasted green onions from Trader Joes. I added the parmesan, but then grated some sharp cheddar on top. I used all of the required 4 cups of diced bread in the filling, but only added 1/2 cup of milk as some of the reviews said the filling was runny. I had just purchased some meyer lemon olive oil at a specialty shop in San Luis Obispo and have been putting it on everything. It makes such a difference. (Try it on fish. The lemon flavor came through in the finished loaf and overall, I will have to say this is one of the best brunch dishes I have ever made or even tasted at a fine restaurant. Giada does it again with her amazing recipes. BTW, this recipe could have easily handled a full cup of milk with no problems.

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I had a tough time finding the right foccacia in regular supermarkets, but found a fantastic one at Panera for around $3 each. It was round, not loaf shaped which may have been better, but it worked. I think other breads may not be as absorbing or have enough mass to soak up all the egg/milk mixture, which may be why some peoples' were runny. The flavors were just as intended - it's not supposed to be overly salty or spicy. It's subtle, refreshing, and light tasting but filling.

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I made this egg dish for my boyfriend and I for Easter brunch and we liked it very much. i did not use the recipe exactly the way it calls for here after reading the problems most reviewers had with it. I cut the milk to 1/2 cup and I'm glad I did because the eggs came out perfectly. I also omitted the bread inside the bread boat and added sauteed bacon, onion and garlic to the bread bowl before I poured the egg mixture into the bread. I love Giada but I've noticed I have to change most of her recipes to suit my particular tastes. This is a dish that I think has many options for you to make as you wish and that's the beauty of many of her recipes. I will definitely be making this again. It's a perfect Sunday morning breakfast/brunch. The bread was so crunchy! Oh btw, I never could find a foccacia loaf that wasn't too flat to hold eggs so I just got a different kind of bread and it turned out beautifully.

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Economical and easy. Great dish to bring to a brunch, Bible study, or book club!!! The flavors were subtle and some would say a little bland. However, reading the ingredients before hand...one would know that the flavors would be that way. I always try a recipe as authored the first time around. However, the next time I am going to saute bacon and onions and then add them to the mixture...that is sure to give it the flavor boost it needs.

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In addition to Giada reading these (as suggested by the last person if YOU read them, you will see some people had trouble with the egg setting/blandness. However, I read through the comments to see what problems people had and likewise adjusted the recipe too. I also used ciabatta that had asiago cheese on top, and tossed in some canadian bacon. I like my eggs more set, not soft and so I increased the egg (used 4 and decreased the milk (to 1/2 cup so it would not be so "runny" as people have said.
I like this one because it's easy to customize and make it "your own" so you WILL like it....it's easy to do, I am no chef and it turned out great!!!!! (I had one yummy serving and my husband devoured the rest by himself!!

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First I wonder if they (Giada every read these comments. It has happened now twice that what she cooks on tv is not really how it comes out in the kitchen.. Why? Foccacia bread is usually very flat, so that really does not hold the eggs. I used another italian bread so you could scoop some breading out, so the loaf would actually hold the egg mixture.. GREAT CONCEPT but not really that impressive. Although I baked the bread a bit before putting egg mixture in, took a long time to bake, still soggy , and bread by then too crusty.. So, Giada, I hope you read some of these comments and help us why some things are not as great as shown..

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I agree with alot of the other comments. Soggy....it never did cook all the way. The foccacia bread was not like the show, it was square and flat. I love Giada, but this is one meal I will not try again. We threw it out and ate sandwiches. I had to promise my family a make up meal of southern fried chicken!

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The filling was good but the bread was too much bread. I omitted the milk which made it cook nicely. I substituted Pecorino Romano for the Parmesan - it made for a fuller flavor. I chopped up some smoked turkey and added it to the mix. I'm thinking that the whole idea of making an egg casserole in a bowl of bread has limitless possibilities. I make my own focaccia bread and can vary the ingredients for various dishes... with the bread machine doing all the work, I bake it in different shapes, depending on what I'm going to use it for.

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I tried the original recipe & as I was preparing this I felt the milk ratio to the eggs was too high. I was correct. It also lacked some flavor although the subtlety of the lemon and basil was really nice. The eggs never set up properly because of the milk. SO....the next time I put in 2/3 C Milk, 1/2 Cup Italian truffle cheese, grated in addition to the Parm in recipe. Added 2 TBS sauteed chopped onion & ONLY the crunchy top of the bread. I did stick to the rest of the recipe. This was awesome! Eggs set up but were NOT dry or overdone. And the lemon still came through.
I also did a variation where I added chopped ham instead of the truffle cheese...THEN made a homemade Hallandaise sauce using fresh Meyer lemons!
I sliced the bread on a platter & spooned the sauce along the center of the slices. It was very good.
The fourth time I added 1/4 Cup chopped spinach & 1/2 Cup smoked provolone cheese, and left the lemon oil out of the equation. Instead I used garlic infused olive oil!
This was also very good. I think Giada's recipe is a nice twist on the boring egg and I really liked this. It is imaginative & maybe there is a mistake in the amount of milk? By the way...half & half makes the eggs even creamier.
Overall a new fave in my household.