Basil Eggs in French Bread
source: Giada's Everyday Italian
Loaf of French Bread (or any bread of your preference)
1/4 cup fresh chopped basil
4 Land O Lakes eggs
3/4 Cup Milk
1/2 Cup shredded Parmesan cheese
2 Tablespoons EVOO
1. Preheat oven to 350 degrees
2. Cut off top of loaf and scoop hollow out the bottom half, saving the bread for later
3. Spread the olive oil in the bottom of the bread and put in the over for about 8 minutes to crisp up.
4. While bread is crisping up, whisk together eggs, milk, chopped basil and Parmesan cheese.
5. Cube extra bread and add about 2 (you can add more based on your preference) cups of it to the egg mixture.
7. Slice and serve.
To reheat, set over to 350 and put in for about 15-20 minutes
-I actually tried this and then sent it home with my mom who reheated it the next morning, so it tastes good reheated.
-The original recipe called for more milk and one less egg, but after reading all the recipe comments I lessened the milk by a little. I added an extra egg after pouring the mixture in the bread and thinking that i t was not full enough.
-In one of the loaves I experiment by putting uncooked bacon on the bottom, it didn't cook, so if you did want to add bacon, make sure it is cooked first.
-I recommend keeping the basil in the recipe, it makes it taste fresh and delicious but you can really add anything to this. Next time I think I will add onions.
-The original recipe also incorporates lemon juice into the olive oil, but I didn't really notice a difference so if you have lemon readily available go ahead and add it, but you don't need to buy it
recipe source: Giada's Everyday Italian