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

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

  • prep: 15 mins
    total time: 50 mins
  • servings: 6
Photography: Hans Gissinger




  • 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)


  1. Step 1

    Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces, and set aside.

  2. Step 2

    In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.

  3. Step 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 to 33 minutes.

  4. Step 4

    Slice into 2-inch pieces. Serve immediately.

Martha Stewart Living, January 2012



Reviews (3)

  • cgrimm1 13 Feb, 2014

    This is just as delicious without the meat! I have made it before and it isn't soggy at all :)

  • ashleyjehle 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!