It has been along while since my last update, apparently being pregnant, working full time and raising a three year old doesn't leave much time for hobbies.
But alas, I was able to serve up my family a lovely brunch this past Easter Sunday and thought I would share the star of it all, well besides the Chocolate Egg Angel Food Cake!
The Brunch Strata is as easy as pie, actually easier. It can and should be fixed at least the day ahead. I love this because that frees me up to accomplish all the sides on the day of the event. You can use any flavours that appeal to you, I have in the past used ham, asparagus and swiss as well as bacon, tomato and cheddar. This time I used tomato,asparagus, goat cheese and herbs. The recipe below serves eight, or more if you serving a bunch of sides.
The Brunch Strata
8 English muffins halved
2 chopped tomatoes
1 bunch asparagus chopped
Goat cheese or feta to taste
a few sprigs of fresh oregano chopped
8 beaten eggs
1/2 cup sour cream
2 cups milk
4 finely chopped shallots
2 tblsp. Dijon mustard
In a greased rectangle baking dish spread half the English muffin pieces. Top with half the tomatoes, asparagus, and cheese. Top with remaining English muffin pieces, and tomatoes, asparagus, cheese and herbs.
In a bowl whisk together the eggs and sour cream. Stir in the milk, shallots, mustard and black pepper (to taste). Cover and chill 2 to 24 hours.
Bake, uncovered in a 325 degree oven for 60 to 65 minutes or until internal temps register 170 degrees. Let stand 10 minutes before serving.
Enjoy!
