New This Month

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

40

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

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Hans Gissinger

Source: Martha Stewart Living, January 2012

Ingredients

  • 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)

Directions

  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. 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. 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. Slice into 2-inch pieces. Serve immediately.

Reviews Add a comment

  • pfox003comcast
    18 JUN, 2017
    This sounds like a great breakfast sandwich to try! You can never go wrong with Martha's recipes!
    Reply
  • 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?
    Reply
  • 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.
    Reply
  • cgrimm1
    13 FEB, 2014
    This is just as delicious without the meat! I have made it before and it isn't soggy at all :)
    Reply
  • 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?
    Reply
  • 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)...to die for ! I will make this again and again. super easy and super delish!
    Reply