Devils Workshop

has been moved to new address

http://www.meganscookin.com

Sorry for inconvenience...

Megans Cookin: Lemon and Basil Eggs Over Foccacia Bread

Saturday, January 23, 2010

Lemon and Basil Eggs Over Foccacia Bread

4298405341_402d47121a

 Did you know Valentines Day falls on the weekend this year?

Ahh, but don’t you fret, I have a sexy little recipe that’s perfect for a Valentine’s Weekend, orany weekend!

Lemon and Basil Eggs over Foccacia Bread

It’s eggs, basil, cheese and milk, mixed with bread cubes and baked in a hollowed out loaf of bread! Brushed with a little lemon and oil, it’s

Delicious!

I’ve made this many times, for many people, and it’s always been a winner. The family gets pretty excited when I pull this recipe out.

I like the smiles!

 

Lemon and Basil Eggs over Foccacia Bread

Fresh from the oven!

Lemon and Basil Eggs over Foccacia Bread

Ok, So I have quite a few pictures to share. I've been playing with my camera, trying to learn to take decent pictures.

I’m also trying to convince myself that I don’t need a new camera, while convincing The Hubby that I do! ;-)

Lemon and Basil Eggs over Foccacia Bread

Would you like a slice?

Lemon and Basil Eggs over Foccacia Bread

Lemon and Basil Eggs over Foccacia Bread

  Recipe by Giada de-laurentiis

Ingredients

  • 1 large loaf foccacia bread (I used 2  small Pugula loafs)
  • 2 tablespoons Meyer lemon olive oil, or 2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice (I used 3 TBSP oil and 1 1/2 TBSP lemon juice)
  • 3 eggs (I used 4)
  • 1/4 cup chopped fresh basil leaves (Sometimes I use Italian Seasoning, if I don't have fresh basil)
  • 1/4 cup grated Parmesan
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup milk

Directions

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

 

Labels: , ,

21 Comments:

Blogger Teresa Cordero Cordell said...

Megan this looks scrumptious. I'd love to make this for my hubby on Valentine's Day. Maybe serve it in a sexy little apron. Sometimes it's great being an empty nester! ;p

January 23, 2010 at 4:30 PM  
Blogger Chow and Chatter said...

oh yes please can I have a slice this is very cool

January 23, 2010 at 4:55 PM  
Anonymous Trissa said...

Your pictures are great! What kind of camera are you using? And fantastic idea of stuffing the bread this way!

January 23, 2010 at 5:31 PM  
Blogger RJ Flamingo said...

Megan, this sounds perfect for any brunch scene! Bookmarking it now. :-)

January 23, 2010 at 6:20 PM  
Blogger Vanillastrawberryspringfields said...

This is awesome recipe MEgans...but then u always have fantastic recipes with beautiful pics.
cheers and happy sunday.

January 23, 2010 at 9:10 PM  
Blogger Ingrid said...

I'm not crazy about eggs but the kiddos certainly are and this looks like something they'd happily dig into. They really enjoy trying new foods especially the twins and one in particular who is into "gourmet"! :)
~ingrid

January 23, 2010 at 9:18 PM  
Blogger Sarah, Maison Cupcake said...

Looks delicious, far too good to save only for Valentines!

January 24, 2010 at 2:23 AM  
Blogger Cinnamon-Girl♥ said...

This looks absolutely delicious! I wish I were having it for breakfast!

January 24, 2010 at 6:55 AM  
Blogger Kim said...

I've made this recipe before and we love it! Yours looks very pretty - it is a hard one to photograph.

January 24, 2010 at 7:05 AM  
Blogger Fresh Local and Best said...

This looks so good! I'm absolutely impressed!

January 24, 2010 at 8:32 AM  
Blogger Mary said...

How incredible. This looks and sounds delicious. It's going on my "must do" list. Have a great day.

January 24, 2010 at 9:20 AM  
Anonymous Erika from The Pastry Chef At Home said...

Hi Megan! Thanks for visiting my blog :) I knew this recipe sounded Giada-esque when I saw the title! I love her. This is so beautiful - I love the idea of baking it all inside the bread!

ps: Your pictures are lovely. No need to buy a fancy camera - sometimes it's about what you do with what you have!

January 24, 2010 at 12:06 PM  
Blogger Barbara Bakes said...

What a great versatile recipe! I'm bookmarking this one!

January 24, 2010 at 3:38 PM  
Anonymous noble pig said...

I made a similar recipe lately and loved it...eggs in bread equals good!!

January 24, 2010 at 4:18 PM  
Blogger HoneyB said...

This is very new to me! I would be willing to try it even though I am not a huge egg fan. I think the lemon & basil make it attractive to me!

January 24, 2010 at 4:31 PM  
Blogger Krista said...

This recipe looks awesome! Both aesthetically pleasing and delicious! I'd love to try it.

January 24, 2010 at 7:01 PM  
Blogger teresa said...

i would very much like a slice! this looks so good, i've never had anything like this!

January 25, 2010 at 9:52 AM  
Blogger Katy ~ said...

Megan, this looks like some kind of WONDERFUL! OMGosh, I am in love with this. Saving!!

January 26, 2010 at 1:28 AM  
Blogger BumbleVee said...

Absolutely the reason I love to cook and bake...the smiles and the mmmmmms...and yummmmms...... it's great to know people love what we do... not to mention how much fun it is to eat wonderful food.

January 26, 2010 at 9:35 PM  
Anonymous Karen said...

I am fascinated by this recipe! Yum Yum. Looks like something I would love. Going to try this one soon!

January 30, 2010 at 7:21 PM  
Blogger Lori said...

Megan- that sounds really delicious. This is so perfect for a brunch. I need to find an excuse to have a brunch so I can make these with some mimosa's.

February 5, 2010 at 10:50 AM  

Post a Comment

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home