Lemon and Basil Eggs over Foccacia

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I loved this! It was very easy to make, I did use italian seasoning instead of the basil since I was out of basil. It filled the whole house with its aromatic smell. It was like a savory bread pudding texture with a crunch from the crust.

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This recipe is very good but be sure to use the right bread, the texture is what makes it. Also if you do not have the lemon oil to cover the bread, mixing fresh lemon juice with regular olive oil worked just as well.

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This was a very easy and delicious dish, and was a big hit with the family. We used a round loaf (basil and pesto as it was all that we had available to us and it still worked out great. There is a lot that you could do to enhance the flavor with your own spices as well. Give this one a try!

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Great dish for brunch! I addded garlic, shallots, and pancetta. Crunchy and delicious.

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This recipe was entirely too strong with lemon and basil for a breakfast dish. The egg/bread was thick and gummy. After seeing her on the next Food Network Star, I will not be watching anymore as I rarely did anyway. She was as disgusting and repulsive as this dish. It's a shame food network has to dress her in such revealing clothes to get viewers. I don't know anyone that watches her anyway.

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Way to go Giada! You solved a simple breakfast for a family constantly on the run with a simple yet nourishing breakfast food that is so easy to make!

Bravo!

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easy and so good!

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The meyer lemon olive oil added a great flavor. I couldn't find a good focaccia, so I substituted italian bread and it was a bit too crunchy. Next time I might reduce or even skip the pre-toasting of the outer bread unless using a less crusty loaf.

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First, I really liked this recipe. It was light and when I finished the meal I didn't feel weighed down like I do with meals with meats and cheeses. It's really worth using fresh basil if possible. As far as some of the criticisms I've read, I think many are people that prefer to have a hearty American breakfast and would never be satisfied with this recipe. I also think the choice of bread will make a great difference. I couldn't find a loaf foccacia so I had to use an Artisan bread. It had a thick crust so I was under no illusion that this was going to be a soft crust when it came out. I did allow a little more time for the bread cubes to soak up the egg and milk (like I do when making a bread pudding so even the thick crust pieces in the body came out soft. Since I couldn't find olive oil with Meyer lemon, I used EVOO and lemon juice. When I make this again, I think I'd add the zest of at least half the lemon into the egg mixture in order to get a little more lemon flavor. I'll definitely make this one again.

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Giada is a fake. She does guest spots on "Next Food Network Star" and comes off like a B**** when someone makes a mistake..well guess what...im watching this episode and she just said shes making her "Lemon Meyer eggs with basil" wtf is that?