LEMON, PARSLEY, AND PARMESAN PLUS BREAD, PROSCIUTTO, AND EGG
This dish is a good use for day-old baguette or leftover Italian bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- Slice into 2-inch pieces. Serve immediately.
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biraj bishwakarma
[email protected]I'm not a big fan of eggs, but I really enjoyed this recipe. The lemon-parsley-Parmesan sauce was so flavorful that it masked the eggy taste. I'll definitely be making this again.
Mustafa Ali
[email protected]This is a great recipe for a quick and easy lunch or dinner. The lemon-parsley-Parmesan sauce is flavorful and the prosciutto and egg add a nice touch of protein. I served this with a side of roasted vegetables and it was a delicious meal.
Yuriana Sauceda
[email protected]This recipe is a great way to use up leftover bread and eggs. The lemon-parsley-Parmesan sauce is a nice touch and the prosciutto adds a bit of salty flavor. I'm sure this would be even better with fresh herbs from the garden.
Jafar prince
[email protected]I'm always looking for new and interesting breakfast recipes, and this one definitely fits the bill! The combination of lemon, parsley, Parmesan, prosciutto, and egg was delicious. I'll definitely be making this again.
Md Sahalom Khan
[email protected]This was a great recipe! The flavors were well-balanced and the egg was cooked perfectly. I'll definitely be adding this to my regular breakfast rotation.
Ahmad Serfraz
[email protected]I made this recipe for my family and they loved it! The lemon-parsley-Parmesan sauce was a hit and the prosciutto and egg added a nice touch of protein. I'll definitely be making this again.
Vickie Mejia
[email protected]This recipe was a bit too rich for my taste. The lemon-parsley-Parmesan sauce was a bit too heavy and the prosciutto and egg were a bit too greasy. I think I'll try making it again with a lighter sauce and less prosciutto.
Katina Wright
[email protected]I'm not a huge fan of eggs, but I really enjoyed this recipe. The lemon-parsley-Parmesan sauce was so flavorful that it masked the eggy taste. I'll definitely be making this again.
Draven
[email protected]This recipe was a bit more work than I expected, but it was worth it! The lemon-parsley-Parmesan sauce was amazing and the prosciutto and egg were cooked perfectly. I served this with a side of grilled asparagus and it was a delicious meal.
Natasha Lily
[email protected]I made this for breakfast this morning and it was the perfect start to my day! The lemon-parsley-Parmesan sauce was light and refreshing, and the prosciutto and egg added a nice touch of protein. I'll definitely be making this again.
Mahid Islam
[email protected]This recipe was easy to follow and the results were delicious! The lemon-parsley-Parmesan sauce was tangy and flavorful, and the prosciutto and egg added a nice touch of richness. I served this with a side of roasted vegetables and it was a perfect m
Joel Gk prince
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The flavors were amazing and the egg was cooked perfectly. I will definitely be making this again.
Shittu Sodiq
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The lemon-parsley-Parmesan sauce is so flavorful and the prosciutto and egg add a nice touch of protein. I highly recommend this recipe.
ur momma
[email protected]I made this for lunch today and it was delicious! I used whole wheat bread and it turned out great. The flavors were well-balanced and the egg was cooked perfectly. I'll definitely be adding this to my regular lunch rotation.
louise midkiff
[email protected]This recipe was a hit at my dinner party! The combination of lemon, parsley, and Parmesan was perfect, and the prosciutto and egg added a touch of richness and savoriness. I'll definitely be making this again.