- This topic has 1 reply, 2 voices, and was last updated November 25, 2013 at 12:32 pm by .
- November 24, 2013 at 6:57 pm #325194
Ham and Egg Strata with Asparagus
1 1/2 cups chopped asparagus, divided
6 cups cubed French bread or sourdough bread, divided
1 1/2 cups diced ham
4 eggs, beaten
2 1/2 cups milk
salt and pepper to taste
Blanch asparagus briefly in boiling water. Drain well. Spoon 1 1/2 cups of the bread cubes into a buttered 2-quart casserole.
Scatter half of the asparagus over the bread. Top with another 1 1/2 cups of bread cubes. Cover with the 1 1/2 cups diced ham.
Top with another 1 1/2 cups bread cubes then layer remaining asparagus over that. Cover asparagus layer with remaining 1 1/2 cups bread cubes. Whisk together the eggs and milk.
Season with salt and pepper. Pour egg mixture evenly over the strata. Cover and chill for at least 3 hours, or overnight to cook and serve the next morning.
Bake, uncovered, at 350° for 1 hour to 1 hour and 15 minutes. Let stand 10 minutes before serving. Serve with a Mornay Sauce or Spicy Cheese Sauce.
Serves 4 to 6.
- November 25, 2013 at 12:45 am #445348
Sound delicious! YUM
- November 25, 2013 at 12:32 pm #445352
It’s a great way to use up leftover asparagus and ham from dinner;-D
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