Egg-Filled Focaccia

Egg-Filled Focaccia
Egg-Filled Focaccia
Portions: 6-8
Serving Size: 1 slice
Papetti's® Easy Eggs® Liquid Whole Eggs 3/4 cups
focaccia bread large loaf
Meyer lemon olive oil 2 Tbs.
fresh basil leaves, chopped 1/4 cup
Parmesan cheese, grated 1/4 cup
salt 1/4 tsp.
freshly ground black pepper 1/2 tsp.
milk 1 cup


1. Preheat oven to 350° F.

2. Cut top off focaccia and hollow out inside. Tear top of focaccia and inside bread into 1" pieces. Save for egg mixture. Set aside.

3. Brush inside of focaccia with Meyer lemon olive oil. Place on baking sheet. Toast in oven for 10 minutes.

4. Meanwhile, in large bowl, whisk eggs.

5. Add basil, cheese, salt, pepper and milk. Whisk lightly.

6. Stir in up to 4 cups of bread pieces.

7. Carefully pour egg mixture into toasted focaccia bottom. Return to oven and bake 35-40 minutes, or until eggs are cooked.

8. Cut baked focaccia into 6-8 pieces. Serve immediately.
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