When I lived in Orlando and I was still dabbling in my “learning to cook” phase, I remember seeing an episode of Everyday Italian where Giada de Laurentiis made “Lemon Basil Eggs Over Foccacia.” In typical Lys fashion, I watched and thought “I Can Do That!”, deciding that I would throw a brunch soiree for some friends and this would be one of the dishes showcased. Now, remember, at this juncture of my culinary exploration, I was just learning to cook. One could reasonably infer that if I made this successfully, you know that it’s that easy. It just looks daunting.
Recently, I thought that perhaps I should liven up the recipe a bit. Granted there is no Meyer Lemon Oil that I have located around these parts but I do have a killer Tuscan Herb Oil from Garces Trading Company. I mixed that with some lemon zest and a bit of lemon juice and voila! I made some changes, namely with the ciabatta bread which just beckoned for attention. Add some chives and this is a killer brunch dish that will make everyone fawn and beg you to part with the recipe. It’s up to you if you want to share or not.
- 1 loaf of freshly baked ciabatta bread
- 2 tablespoons of your favorite olive oil, preferably infused with herbs, combined with 1 teaspoon of lemon juice and the zest of half a lemon
- 4 eggs
- 1/4 cup freshly chopped chives
- 1/4 cup grated Parmesan
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup milk
- Preheat the oven to 350 degrees F.
- Hollow out the ciabatta bread and reserve the inside bread trimmings, including the top of the loaf.
- Brush the inside of the ciabatta with the olive oil mixture and place on a baking sheet and toast for 10 minutes.
- Take the reserved bread pieces and cut them into 1-inch pieces. Set aside.
- In a large bowl, wisk the eggs.Add the milk, cheese, salt, pepper and chives. Mix lightly and then stir in the reserved bread pieces.
- Remove the toasted ciabatta from the oven and carefully pour in the eggy bread mixture.
- Bake until the eggs have cooked, about 35 to 40 minutes.
- Cut the baked ciabatta into pieces and serve immediately.
Adapted from Giada de Laurentiis
Line Up Your Ingredients
Garces Trading Company Oil – One of my faves!
Freshly Grated Cheese
Time to Bake
Now THIS is a brunch dish to be proud of!
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