Lemon Herb Eggs in Ciabatta | The Pajama Chef
Breakfast, Egg Dishes, Recipes

SRC: Lemon Herb Eggs in Ciabatta

For the month of November, my Secret Recipe Club assignment this month was Aly’s fun and fashionable blog, Cooking in Stilettos. As I say every month, I love being part of the SRC. It’s a fun way to try new blogs and recipes and be part of a great community. If you’ve missed my past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog… all while keeping your assignment a secret! Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

Aly has an amazing collection of recipes on her blog. I had such a hard time just picking one! She is a self-taught cook and draws inspiration for her food from the people and places around her–most notably her grandfather, or as she lovingly called him, her Bampa. I just love Aly’s tribute to him on her blog–I feel the same way about my own grandpa. If I had planned ahead, it would have been fitting to make one of his recipes, but alas–I did not. Instead, I made pretty much the awesomest brunch dish EVER.

Lemon Herb Eggs in Ciabatta | The Pajama ChefThis impressive looking Lemon Herb Eggs in Ciabatta looks complicated, but is in fact quite simple to make. [Just don’t tell anyone!] And you know what? It’s as tasty as it looks [even if it sounds weird].

Despite any preconceived notions you might have about what should go with egg, you should definitely give this recipe a fair shot. It’s the most light and refreshing egg dish I have ever had. And eggs aren’t something I would consider to be heavy… but there’s just something about the lemon-herb combo that just squeals “refreshing!!!”

Lemon Herb Eggs in Ciabatta | The Pajama ChefSince lemon isn’t actually mixed with egg, this dish isn’t quite as bizarre as it sounds. The lemon flavor is baked into the crust, also known as the shell for a snappy herb egg bake. In order to achieve this, the ciabatta shell is brushed with a mixture of herb-infused olive oil, lemon juice, and lemon zest… then toasted, prior to adding the egg-herb-bread filling. This gives the bread maximum flavor for minimum effort… especially if you purchase the bread from a bakery, like I did.

Lemon Herb Eggs in Ciabatta | The Pajama ChefI infused my olive oil with an Italian seasoning that is actually intended for olive oil, you know, those gourmet food shop seasoning containers that you’re supposed to add to olive oil for bread dipping and whatnot? Well, that’s all I’ve used mine for actually. Then, for the herb-in-egg mixture, I used fresh parsley, since that pairs so well with lemon. We all know it’s more than that! Aly used chives, but I couldn’t find any fresh so I improvised.It’s not too often that a dish highlights parsley, and I didn’t want the parsley to feel like it was just a garnish. And here, it is so good.

Lemon Herb Eggs in Ciabatta | The Pajama ChefI just don’t have anything more to say about this dish except that it’s so beautiful and stunning and EASY that you should make it this weekend and impress everyone you know. Even those of the feline variety. I was just trying to impress Ben on a recent Saturday morning, but the kitty wanted in on the action too.

Lemon Herb Eggs in Ciabatta | The Pajama Chef

Lemon Herb Eggs in Ciabatta

  • Servings: 4-6
  • Print

from Cooking in Stilettos


  • 1 loaf fresh ciabatta bread
  • 2 tablespoons herb-infused olive oil [I just mixed a bit of Italian seasoning with some good extra virgin olive oil]
  • 1 teaspoon lemon juice
  • zest of half a lemon
  • 4 large eggs
  • 1/4 cup parsley, chopped
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup milk


Preheat oven to 350 degrees.

Using a paring knife, hollow out the loaf of bread. Reserve for later. Then, mix together olive oil, lemon juice, and lemon zest. Brush on inside of ciabatta, then place on a baking sheet. Toast for 10 minutes.

Meanwhile, cut reserved bread pieces into 1 inch pieces. Next, whisk the eggs, then stir in parsley, Parmesan, pepper, and milk. Add the bread cubes and stir gently to combine.

Remove toasted bread from oven, then pour in egg mixture.

Return to oven and bake for 35-45 minutes or until eggs are fully cooked. Cut into pieces and serve immediately.


Notes: This is best fresh, but leftovers aren’t bad. Just toast in the oven to reheat. Also, original baking time was listed as 35-40 minutes, but mine definitely took 45. If it starts to brown too much on top while baking, just cover with foil.

Be sure to check out the other fabulous recipes posted today [click below] for this week’s SRC reveal. Have a great day!


37 thoughts on “SRC: Lemon Herb Eggs in Ciabatta”

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