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Category: Eggs
Prep Time: Cook Time: Total Time:
This savory egg dish easily adapts to vegetables and/or cheese. Place bacon strips, ham, or salami cubes across the top and sprinkle crumbs of your favorite cheese for personal taste preferences.
I Tbsp extra virgin olive oil
1 1/2 cups sweet onion, minced
1/4 tsp ground dried thyme
3 cloves garlic, minced
vegetables of choice, blanched and chopped
1 tsp sea salt
6 farm fresh eggs
3/4 cup heavy cream
2 Tbsp Dijon mustard
2 Tbsp chopped parsley
1/2 tsp white pepper
5 cups bread (croissants) cut into 1-in.
cubes
Heat the olive oil in a large skillet over medium heat. Add the onions and thyme and cook until softened, about 5 minutes. Add the garlic and any desired vegetables. Season with salt and cook another 5 minutes; set aside. In a medium bowl, whisk together the eggs, cream, mustard, parsley, and pepper. Spread half the bread cubes over the bottom of a 10x8x2-inch nonstick pan. Top with half of the vegetable mixture. Layer the remaining bread cubes and vegetables and pour the egg mixture evenly over the top. Cover and refrigerate at least 2 hours preferably overnight.
The following morning: remove the strata from the refrigerator and preheat oven to 375F. Sprinkle with cheese and breakfast meat, if desired, and bake 40 minutes, or until firm in the center and golden brown. Let rest 5 minutes. Cut in strips and serve.
makes 6-8 servings
Pasfield House Egg Strata
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Category: Eggs
Prep Time: Cook Time: Total Time:
This savory egg dish easily adapts to vegetables and/or cheese. Place bacon strips, ham, or salami cubes across the top and sprinkle crumbs of your favorite cheese for personal taste preferences.
I Tbsp extra virgin olive oil
1 1/2 cups sweet onion, minced
1/4 tsp ground dried thyme
3 cloves garlic, minced
vegetables of choice, blanched and chopped
1 tsp sea salt
6 farm fresh eggs
3/4 cup heavy cream
2 Tbsp Dijon mustard
2 Tbsp chopped parsley
1/2 tsp white pepper
5 cups bread (croissants) cut into 1-in.
cubes
Heat the olive oil in a large skillet over medium heat. Add the onions and thyme and cook until softened, about 5 minutes. Add the garlic and any desired vegetables. Season with salt and cook another 5 minutes; set aside. In a medium bowl, whisk together the eggs, cream, mustard, parsley, and pepper. Spread half the bread cubes over the bottom of a 10x8x2-inch nonstick pan. Top with half of the vegetable mixture. Layer the remaining bread cubes and vegetables and pour the egg mixture evenly over the top. Cover and refrigerate at least 2 hours preferably overnight.
The following morning: remove the strata from the refrigerator and preheat oven to 375F. Sprinkle with cheese and breakfast meat, if desired, and bake 40 minutes, or until firm in the center and golden brown. Let rest 5 minutes. Cut in strips and serve.
makes 6-8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.