Eric Egg Strata

Last weekend I made a strata for a brunch I hosted for some family members and a friend. I’m not sure if it was because we were all happy to be hanging out together, the sunshine or the fact that we were going to get doughnuts after brunch, but we thought renaming the dish Eric egg strata was hilarious! (I’m sure we are not the first to think this is a great idea)

If you’ve never made a strata before you are missing out on one of the easiest and tastiest brunch items. Super easy to assemble, very forgiving ingredient wise (throw whatever you have in the fridge into it: peppers, ham, cooked bacon, artichokes, any kind of cheese…) and you make it the night before.

1 Baguette, cut into 1in cubes

8-10 Eggs (If you like an eggier dish add the larger amount of eggs)

3/4C Milk (can use any combination of milk, cream, sour cream or 1/2 & 1/2 to make 3/4C of liquid)

1 Onion*, diced

1 tsp Ground mustard

1 tsp Salt

1/2tsp Pepper

1/4tsp Thyme leaves

1/2C Swiss cheese

Butter a 9×13 pan and set aside. Saute onions, mustard, salt, pepper and thyme leaves in a large pan until the onions begin to turn translucent. In a large bowl whisk together eggs and milk. Add the cooked onion mixture and the bread cubes to the egg mixture and toss it all together. Pour it all into the prepared pan, top with the shredded cheese and cover the dish with foil. Let it sit in the fridge over night.

Bake in a preheated 350 degree oven covered for 35 minutes. Remove the foil and increase the temp to 400 degrees, and bake until golden brown about 15 minutes more.

*If you are replacing the onion with any vegetable make sure you cook it a little first

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5 thoughts on “Eric Egg Strata

  1. The first strata I made (Cooks Illustrated I think) called for putting some weight top of the dish before putting it in the fridge over night. Whats up with that?

    • I think you weigh it down to ensure that all of the bread gets immersed in the egg mixture. I prefer it when the top gets a little crusty, the texture difference is nice

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