Tuesday, January 15, 2008
This is another recipe that I saw on the food network one day. I made enough changes though, to re-name it and post it here.
adapted from Lemon and Basil Eggs over Foccacia
1 large loaf foccacia or french bread (I used store-bought french)
2-3 Tablespoons olive oil
3 large eggs, or 4 medium
1/4 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
1/4 tsp salt
1/2 tsp black pepper
1 cup milk (I used 3/4 cup milk + 1/4 cup heavy cream)
optional: 1/2 cup of diced ham or bacon pieces
Preheat the oven to 350 degrees.
Cut the top off of the loaf and hollow out the bread inside with your hands. Tear the inside bread into 1-inch pieces and set aside (reserve for later.) Drizzle the inside of the loaf with olive oil. Place on a baking sheet, or a piece of foil, and toast for 10 minutes.
In a large bowl, whisk the eggs. Add the cheeses (save 1/4 cup of the cheddar for the top), salt, pepper, and milk. Whisk to combine. Stir in the reserved bread pieces. If you're using ham/bacon, add it in now.
Carefully pour the egg mixture into the toasted loaf. Top with the rest of the cheddar cheese (about 1/4 cup). Bake until the eggs have cooked, about 35-45 minutes.
Cut the loaf into slices (about 6-8) and serve immediately.