Lemon and Basil Eggs over Foccacia

We've started making our own bread lately. So, this recipe beckoned me. I think it would be perfect for a picnic or a brunch (Easter, perhaps?).

Courtesy of Giada, once again (I do love many of her recipes--fresh ingredients, simple, doable and usually flavorful). That said, I read many of the reviews before making this and followed the advice to add more flavor. Many folks thought the basic recipe was a little bland.

I can think of a ton of variations to this recipe--sundried tomatoes, feta and basil; Denver style: mushrooms and ham with cheddar; sausage with chilies and pepper jack cheese. For our first run, I simple crumpled up bacon (husband still thought it needed more flavor--but I have to walk the line with his insatiable desire for heat and flavor and the kids developing palettes. We compromise and he adds fire in the form of a bottle when needed.)

One other note: I use cottage cheese when making eggs. I prefer the creamy richness to the fluffy you get with milk.

Lemon and Basil Eggs over Foccacia
Ingredients
1 large loaf foccacia bread
2 tablespoons Meyer lemon olive oil, or 2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice
3 eggs
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup milk

Directions
Preheat the oven to 350 degrees F.
Cut the top off the foccacia and hollow out the bread inside. Tear the top of the foccacia and the inside bread into 1-inch pieces and save for the egg mixture. Brush the inside of the foccacia with the Meyer lemon olive oil. Place on a baking sheet and toast for 10 minutes.
Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in up to 4 cups of the bread pieces.
Carefully pour the egg mixture into the toasted foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes.
Cut the baked foccacia into 6 to 8 pieces and serve immediately.

Let me know if you have any special variations I must try.

Image via foodnetwork.