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  • Christine Abbott

    See the "Lemon, Parsley, and Parmesan Plus Bread, Prosciutto, and Egg" in our Build a Better Breakfast Sandwich gallery

  • N K

    Lemon, Parsley & Parmesan Bread, Prosciutto & Egg {Martha Stewart Living, January 2012}

  • Elizabeth Anne

    Great Brunch Idea: Bread Filled with Prosciutto, Egg, Lemon, Parsley, and Parmesan

  • Kathy Epstein

    Lemon, Parsley, and Parmesan Plus Bread, Prosciutto, and Egg, Recipe from Martha Stewart Living, January 2012

  • Cory Place

    Lemon, Parsley, and Parmesan Plus Bread, Prosciutto, and Egg -This dish is a good use for day-old baguette or leftover Italian bread. Martha Stewart

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Made these baked eggs today! Hybrid of this recipe and another. Buttered the ramekin (lightly!), put in 2 tsp. heavy cream, three eggs, some browned pancetta and topped with a mix of Romano cheese, chopped fresh thyme, and chopped fresh rosemary. Baked at 375 for 15 minutes. Served with toast made from crusty bread. In short - AWESOME!

English Muffin Bread - looks like a lovely one to try, especially toasted with lots of butter and jam!