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Gallery Lemon, Parsley, and Parmesan plus Bread, Prosciutto, and Egg Credit: Hans Gissinger Recipe Summary prep: 15 mins total: 50 mins Servings: 6

Ingredients Ingredient Checklist 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)

Gallery Lemon, Parsley, and Parmesan plus Bread, Prosciutto, and Egg Credit: Hans Gissinger

Recipe Summary prep: 15 mins total: 50 mins Servings: 6

Lemon, Parsley, and Parmesan plus Bread, Prosciutto, and Egg      Credit: Hans Gissinger

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

Credit: Hans Gissinger

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

Recipe Summary prep: 15 mins total: 50 mins Servings: 6

Recipe Summary

prep: 15 mins total: 50 mins

Servings: 6

prep: 15 mins

total: 50 mins

prep:

15 mins

total:

50 mins

Servings: 6

6

Ingredients

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

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.

Reviews (6)

 Add Rating & Review     40 Ratings   5 star values:        12    4 star values:        16    3 star values:        10    2 star values:        2    1 star values:        0

Reviews (6)

Add Rating & Review     40 Ratings   5 star values:        12    4 star values:        16    3 star values:        10    2 star values:        2    1 star values:        0

Add Rating & Review

40 Ratings 5 star values: 12 4 star values: 16 3 star values: 10 2 star values: 2 1 star values: 0

40 Ratings 5 star values: 12 4 star values: 16 3 star values: 10 2 star values: 2 1 star values: 0

40 Ratings 5 star values: 12 4 star values: 16 3 star values: 10 2 star values: 2 1 star values: 0

  • 5 star values: 12 4 star values: 16 3 star values: 10 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: Unrated       06/18/2017   This sounds like a great breakfast sandwich to try! You can never go wrong with Martha's recipes!  

Martha Stewart Member     Rating: Unrated       06/18/2017   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?  

Martha Stewart Member     Rating: 5 stars       11/03/2014   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.  

Martha Stewart Member     Rating: Unrated       02/13/2014   This is just as delicious without the meat! I have made it before and it isn't soggy at all :)  

Martha Stewart Member     Rating: Unrated       02/12/2012   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?  

Martha Stewart Member     Rating: 5 stars       01/22/2012   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!

    Martha Stewart Member

    Rating: Unrated 06/18/2017

This sounds like a great breakfast sandwich to try! You can never go wrong with Martha’s recipes!

Rating: Unrated

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?

Rating: 5 stars 11/03/2014

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.

Rating: 5 stars

Rating: Unrated 02/13/2014

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

Rating: Unrated 02/12/2012

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?

Rating: 5 stars 01/22/2012

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!

All Reviews for Lemon, Parsley, and Parmesan plus Bread, Prosciutto, and Egg

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lemon, Parsley, and Parmesan plus Bread, Prosciutto, and Egg

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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