Another nice brunch/breakfast recipe that I found from Better Homes and Garden. I also like that you can prepare most of the work the night before!
Ham and Asparagus Cheese Strata (~from bhg.com)
Ingredients
·
8 ounces cooked ham, diced (used
10 oz) (used one 10 oz package)
·
10 eggs
·
1 1/2 cups milk
Directions
1.
Bring a large pot of salted water to boiling. Add asparagus; cook
5 minutes or until bright green.
2.
In a greased 3-quart baking dish spread half the bread cubes. Top
with cheese, onion, chives and half the ham and asparagus. Top with remaining
bread.
3.
In a bowl whisk together four of the eggs and the milk. Evenly
pour over layers in dish. Press down bread pieces into the egg milk mixture
with the back of a spoon. Top with remaining ham and asparagus. Cover with
plastic wrap, then chill for two hours.
4.
Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back
of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into
each indentation. Bake 20 to 25 minutes more or until an instant-read
thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let
stand 15 minutes.
5.
Cut into squares to serve. If desired, drizzle lightly with olive
oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings. (I did not drizzle with olive oil)
From the Test Kitchen
Make-Ahead Tip
Prepare
as directed. Cover; refrigerate up to 12 hours. To serve, preheat oven to 325
degrees F, then bake for 30 minutes. Remove from oven, then press 6
indentations in top of strata. Pour a whole egg into each indentation. Bake 20
to 25 minutes more or until an instant-read thermometer inserted in center of
strata registers 170 degrees F and eggs are set. Let stand 15 minutes.
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