This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
 

Breakfast Baguette

15ʺ baguette
5 large eggs
1 teaspoon finely grated lemon zest
3 tablespoons whole milk
¼ cup roughly chopped flat-leaf parsley leaves
½ cup grated Parmesan cheese
coarse salt and freshly ground pepper
4 slices thinly sliced prosciutto

Heat oven to 350˚.

Slice ¼ʺ off the top of the baguette, and hollow out the bottom, discarding the soft interior of the loaf. Cut the top into 1ʺ pieces, and set them aside.

In a medium bowl, whisk together eggs, zest, milk, parsley and Parmesan. Season lightly with salt and pepper. Stir in ½ cup of the bread pieces.

Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along the inside of bread to cover. Slowly pour the egg mixture to the brim. Bake until the eggs are puffed up and cooked through, 30 to 33 minutes.

Slice into 2ʺ pieces. Serve immediately.