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Lemon and basil eggs over foccacia

Perk up ordinary foccacia with eggs, lemon, basil and Parmesan cheese.

  • Preparation Time15 mins
  • Cooking Time50 mins
  • Serves4
  • DifficultyEasy
1 large loaf foccacia bread
2 tbsp Meyer lemon olive oil, or 2 tbsp extra virgin olive oil combined with 1 tsp lemon juice
3 eggs
10g chopped fresh basil leaves
45g grated Parmesan cheese
1/4 tsp salt
1/2 tsp freshly ground black pepper
230ml milk
1) Preheat the oven to 180°C/gas mark 4.

2) Cut the top off the foccacia and hollow out the bread inside. Tear the top of the foccacia and the inside bread into 2-cm 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.

3) Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper and milk. Whisk lightly. Stir in up to four cups of the bread pieces.

4) 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 six to eight pieces and serve immediately.

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