Romantic Recipes
Appetizers
Breakfast
Brunch
Lunch
Dinner
Dessert

Cheese
Eggs
Fruits
Meat
Nuts
Pasta
Rice
Seafood
Vegetables
Wild Game

Baked Goods
Beverages
Breads
Cakes
Condiments
Cookies & Candies
Hot & Spicy
Jellies & Jams
Main Dish
Salad & Dressings
Sauces & Gravies
Side Dishes
Slow Cooker
Soups & Stews
Stuffing

Cultural Foods
Holiday
Quick & Easy
Special Diets
Vegetarian
Not Listed

Description:
Versatile, easy, and invariably popular egg dish -- perfect for Sunday or holiday brunch.

Directions:
In a heavy bowl, beat until frothy:
40 medium eggs (2 x 2 lbs pasteurized egg cartons)
1 qt heavy cream
1/2 qt cup whole or 2% milk
2 tbsp dried dill
2 tbsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp ground white or black pepper
Dashes of Tabasco sauce

Pre-heat oven to 350 degrees

Arrange the following ingredients in the greased pan, in the order indicated:
2 cups cubed sourdough, croissant, or other crusty white bread
1/2 cup heavy cream, drizzled on top of the cubes to weigh them down
2 cups roasted potatoes or cooked pasta (optional)
2 cups cubed cheese
1 cup scallions
1 1/2cup asparagus or any other desired vegetable(s)
Add 2 cups ham or chopped chicken, if desired, for a heartier strata

Pour egg mixture evenly on the bread, cheese, vegetables.

Bake in 375 degrees oven for 45-60 minutes until strata is puffy and golden brown. Note: Eggs should be slightly soft (but never runny) in the center, as strata will continue to FIRM UP when removed from heat.

Set aside for 10 minutes before scoring sections with a knife. Serve immediately place in a Chafer.

Recipe Provided By:
Wake Robin Inn
Lakeville, CT

Detailed Listing | Website

Lakeville Bed and Breakfast Inns