The variations for stratas are seemingly endless. Maple glazed honey ham and gruyere is an excellent combo to start with. I recommend doubling the recipe. If you’re lucky to have leftovers, it’s just as tasty the next day.
8” piece of French or Italian bread, cut into 1/2 “ slices
Whole-grain Dijon mustard
4 slices ham, such as Virginia, Black Forest or honey baked
1 medium-size tomato, sliced thin
½ cup shredded Swiss, gruyere or cheddar
½ cup scallions, thinly sliced
2 large eggs
1 cup milk
Salt and pepper to taste
Heat the oven to 350 degrees. Lightly grease a shallow 1½ quart baking dish.
Spread one side of the bread slices with mustard. Arrange half the slices mustard slice up, over the bottom of the prepared baking dish, slightly overlapping, if necessary. Cut ham into strips and distribute evenly over the bread. Top with tomato slices, cheese, scallions, and the remaining bread, mustard side down.
In a small bowl, beat the eggs, milk, salt, and pepper until blended. Pour the mixture evenly over the bread.
Bake 40-45 minutes, or until the custard is set and edges of the bread are golden brown. Set the pan on a wire rack and let cool for 10 minutes before serving.
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