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Ciabatta Stuffed Rosemary Eggs

Ciabatta Stuffed Rosemary Eggs


This recipe is very loosely adapted from a Giada De Laurentiis recipe where she used lemon and basil, but we found the lemon to be too a bit too much.  It can be done with any herb, but I had fresh rosemary today, so that is how I prepared it.

  • 1 large  ciabatta loaf
  • 3 tablespoons olive oil
  • 4 eggs
  • 1-2 tablespoons chopped fresh rosemary
  • 1/4 cup Parmesan cheese
  • 1 cup milk
  • salt and pepper

Preheat oven to 350°

Cut top of ciabatta and tear out bread carefully from inside into 1 inch pieces.  Set aside.


Brush the inside of ciabatta with olive oil and place on baking sheet and bake for 10 minutes.

While baking, whisk eggs and milk in large bowl.

Add rosemary, cheese, salt and pepper and whisk until blended.

Stir in bread pieces – about three cups.


Spoon mixture into toasted ciabatta.


Return to oven and bake for 30-35 minutes.


Cut and serve immediately.


Serves 6.




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One thought on “Ciabatta Stuffed Rosemary Eggs

  1. Amy Ellzey on said:

    Okay, I’m making this right now for my houseguest and family. I’ll let you know how it turns out…

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