28th
I have the weekend off (for those new here, I only work weekends + Monday night. Yes, my job kicks ass) so this morning I did what I do every weekend I have off… make an elaborate breakfast and feed everyone.
Today I made egg bread and eggs which is based on an Italian dish (foccocia eggs I think… not sure)
You need:
1 loaf Challah
Extra virgin olive oil
1 lemon
6 eggs
Milk
Basil
Parsley
Block of Parmigiano Reggiano
Salt & Pepper to taste
Now, I never measure anything when I cook, so have fun guessing the exact amounts.
So, cut the top off of the Challah and hollow out the inside so it makes a nice bowl. Keep the bread pieces you remove.
Coat the sides of the bread bowl with olive oil. Zest a lemon into the coated bread then juice half the lemon over the bowl.
Bake bread for approx. 15 minutes @ 300 degrees.
Beat up the eggs and milk in a bowl.
Chop up parsley and basil. Add to the mix.
Grate parmesan into bowl.
Salt and pepper to taste.
Put into the fridge until the bread is done.
Once the bread comes out of the oven, mix the bread pieces into the egg mixture.
Fill the hollowed out bread with the egg/bread mixture.
Put back into the oven for 35 - 45 minutes.
Once it’s nice and brown, pull it out. Squeeze the rest of the lemon on top of the loaf.
Grate more cheese onto the top of the loaf.
Let it sit for 15 minutes before indulging.
To serve, cut into slices like a regular loaf of bread.
I was told today it tastes “Summery.” Also, it looked much better before the wolves got a hold of it.
Serves approx. 4-6