Lemon and Basil Eggs over Foccacia
Ingredients
- 1 large loaf foccacia bread (I use whatever bread looks good that is crusty)
- 2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice
- 3 eggs
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan (I also switch this up as far as the cheese I use, but it has to be finely grated)
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup milk (I use non-fat)
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 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.
OPTIONAL - I sometimes add sausage to this to make it more of a complete breakfast meal. I use spicy Italian sausage (or whatever you like) and cook it up, then I add it to the the egg mixture. A tip: if the sausage is in casing, ly un-case the sausage and cook it or if it's pre-cooked, just cut it into bite-size pieces. You could add anything you like to this, just remember to lessen the amount of bread you add to the egg mixture!
Creme Brulee French Toast
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 1 (8 to 9) inch round loaf Challah bread (I use Brioche)
- 5 large eggs
- 1 1/2 cups half and half
- 1 teaspoon vanilla
- 1 teaspoon Grand Marnier (I don't use this)
- 1/4 teaspoon salt
Directions
In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
