Donna Hay bjuder oss på det här smarriga receptet som passar perfekt för söndags brunchen!
♥ 1 round sourdough loaf
♥ 2 rashers bacon
♥ 150g ricotta
♥ 8 cherry tomatoes
♥ 5 eggs
♥ ⅔ cups (160ml) milk
♥ sea salt and cracked black pepper
♥ ⅔ cups (50g) finely grated parmesan
Preheat oven to 180ºC (350ºF). Slice the top off the loaf and remove bread, leaving a shell. Keep the bread for crumbs and freeze.
Layer the bacon, ricotta and tomatoes in the bread. Place the eggs, milk, salt and pepper in a bowl and whisk to combine. Pour into the bread, top with parmesan and place on a baking tray lined with non-stick baking paper. Bake for 55 minutes or until golden and cooked through. Serves 4.
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