Lemon and Basil Eggs Over Foccacia Bread

 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, or?any weekend!

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!

 

Fresh from the oven!

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!

Would you like a slice?

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