Lemon and Basil Eggs over Foccacia

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This recipe is easy to make breakfast at its finest the eggs are light and fluffy inside a wonderfully crunchy shell. Just one bite and you will in the the breakfast dreams are made of.

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I'm normally a giada fan but i thought this was pretty bad.. the bread gets too crusty even if you cover it w/ foil, and the egg doesn't set even after a long baking time. The overall flavor is nice but i'm don't enjoy the texture

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When I first made it I thought there was way too much bread and way too little eggs, but it actually turned out great. My daughter boosted my confidence by raving about it when I told her I didn't know if it would be good or not!

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Loved the idea and came out very well ... except that i served it with some pesto and tomato sauce on the side ... it gave an added zing to the dry bread.

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What a great recipe! I first tried it on Christmas morning and it turned out wonderful. My family loved it wont stop asking for it! Try it a foccacia with peppers for an extra kick.

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this recipie worked out so well for my brunch- I added more basil, pepper, and parmesean to the mixture for extra flavor

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We used one large ciabatta loaf (about 12" by 5" and 2 small ciabatta loaves (about 5" square and increased the eggs to 5 leaving all the other ingredients the same so it would be more eggy. We only used the inner crumb, not the outer crusts in the mix so it would be softer. It was quite tasty, but it is a light flavored dish. We also took the other reviewers suggestion and wrapped the loaves with foil leaving only the area with the egg mixture exposed to the heat.

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I used individual foccia breads. That worked out well. The eggs did not rise as I thought they would. Next time I will try using more egg and maybe some meat. Sure beats the calories of our usual french toast Mother's Day brunch.

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After watching the show I made this as supper snacks. It was so easy and my husband loved it.

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This was really good.