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Prosciutto Egg Boats - Eggtoberfest 2013

As requested - and next year I will do recipe cards!

The real name of the recipe is "Lemon, Parsley, and Parmesan plus Bread, Prosciutto and Egg" and I use the recipe as written (for the most part - I don't really measure most ingredients) as found here:  http://www.marthastewart.com/870134/lemon-parsley-and-parmesan-plus-bread-proscuitto-and-egg

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)

 

Preheat the Egg to 350°; use a plate setter with the legs up.  Set the grid on top of the plate setter.

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.  (I used a pizza stone and parchment paper.)

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.  (It took closer to 40 minutes when made for Eggtoberfest, probably due to cooking 4 loaves at once.)

Slice into 2-inch pieces. Serve immediately.

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