Wednesday, June 1, 2016

EGG, CHEESE, ASPARAGUS, & PROSCIUTTO STRATA

Having weekend guests or want to surprise your dad with breakfast on Father's Day? Well, this is a delicious brunch dish to serve. It is very similar to a Quiche Lorraine, but easier! You can make up individual dishes the evening before; just cover and refrigerate. Pop them in the oven 30 minutes before you plan on having brunch. Serve with a fruit salad, coffee or tea, and maybe a glass of Prosecco. This recipe is for two but you can double it for four servings.



1 t (5 ml) softened butter for greasing the baking dishes
4 small slices Italian or artisan bread
½ cup (125 ml) grated Fontina cheese
½ cup (125 ml) grated Pecorino Romano cheese
1 cup (250 ml) whole milk
4 eggs
Pinch of nutmeg
Sea salt and freshly ground black pepper
6 thin slices Prosciutto di Parma
6 thin asparagus stalks, trimmed

Preheat oven to 350 F (180 C) degrees.

Butter two small gratin dishes or small cast-iron skillets.
Divide the bread between the 2 dishes or skillets.

In a medium bowl, whisk together the milk with the eggs.
Stir in half of the cheeses, add the nutmeg, and season with salt and pepper.
Pour most of the mixture over the bread.

Evenly layer the Prosciutto over the bread and top with 3 asparagus each.
Pour the remaining egg mixture over the top and sprinkle with the rest of the cheese.

Bake for 30 minutes.

Serves 2

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