Tuesday, January 15, 2008

Brunch Foccacia

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.

Brunch Foccacia
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


Lee & Sharon said...

Dad made this for dinner one night when I was late getting home from piano lessons and it was really good. He used ham instead of bacon. Yummy!

MandyW said...

I also made this for the 4th. Everyone liked it but Mine was a little runny. Is it suppose to be firm or does the cheese make it more runny. I also got the crust really dark so next time I think I would cook it longer but cover it with tin foil for the last half.

Andy said...

Mandy -
I think the cheese could make it a bit more runny, but I would probably do as you suggested and just bake it longer and cover it for the last half. :-)