Breakfast for Dinner

I decided to mix things up tonight and make a Martha Stewart brunch recipe I've been dying to try. It was so easy to make and really good! I made a small side salad with dried cranberries, feta cheese, red peppers, and pear, which was a great compliment to the bread dish. This is definitely a keeper!


Lemon Parsley & Parmesan Bread Prosciutto & Egg

Ingredients:

  • 1 baguette (15 inches long)
  • 5 large eggs
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons whole milk
  • 1/4 cup roughly chopped flat-leaf parsley leaves
  • 1/2 cup grated parmesan cheese
  • Coarse salt and freshly ground pepper
  • 4 slices thinly sliced prosciutto (2 ounces)
Directions:
  1. Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom, placing the crumb (soft interior) of the loaf in a bowl  and place the top piece of the bread to the side. Cut top into 1-inch pieces, set aside.
  2. In a medium bowl, whisk together eggs, zest, milk, parsley, and parmesan cheese. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.
  3. Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim Bake until eggs are puffed up and cooked through, 30-33 minutes.
  4. Slice into 2-inch pieces. Serve immediately.

 

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