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Lemon, Parsley, and Parmesan plus Bread, Prosciutto, and Egg

Recipe photo courtesy of Hans Gissinger

This dish is a good use for day-old baguette or leftover Italian bread.

Source: Martha Stewart Living, January 2012
Total Time Prep Servings



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How would you rate this recipe?
  • pfox003comcast
    18 JUN, 2017
    This sounds like a great breakfast sandwich to try! You can never go wrong with Martha's recipes!
  • MS12092232
    18 JUN, 2017
    What do you do with the cut one-inch top pieces? It says to discard the soft bread pieces. Do you then Use those in the filling?
  • carriecarriecarrie
    3 NOV, 2014
    Agree this works very well vegetarian - I have made it for many brunches, and it is a nice change from quiche. I find the bread still gets quite crispy, even without the meat - not soggy at all. I love the flavors here, and that this is an eat-with-your hands brunch option.
  • cgrimm1
    13 FEB, 2014
    This is just as delicious without the meat! I have made it before and it isn't soggy at all :)
  • MS112585098
    12 FEB, 2012
    I'd like to try a vegetarian version of this, but do you think the prosciutto is necessary to prevent the bread from getting soggy?
  • sweetpeaches1
    22 JAN, 2012
    Holy Cow this is genius! Made it for Sunday brunch with cibatta and a black forest ham (not trying to deviate, just what I had on hand) die for ! I will make this again and again. super easy and super delish!

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