Recipe of the Week: Lemon, Parsley, & Parmesan + Bread, Proscuitto, & Egg

I am a big fan of this recipe, in which is brought to us by Martha Stewart Living Magazine. The end result looks like you spent forever in the kitchen and tastes like it too! With an active prep time of only 15 minutes, this is a great “set it and forget it” recipe.

Lemon, Parsley, & Parmesan + Bread, Prosciutto, & Egg:

Active Time: 15 MIN.
Total Time: 50 MIN.
Serves 6

*This recipe is good use for day-old baguettes or Italian bread.

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 of Parmesan cheese
Coarse salt and freshly ground pepper
4 slices thinly sliced prosciutto (2 ounces)

1. Preheat oven to 350°. 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.  Slightly season 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.

Enjoy ! – J

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