Holiday: Overnight Breakfast Strata for Two

  • Butter, for greasing the baking dish
  • 4 thick slices hearty whole-wheat/wholemeal or multigrain artisan bread
  • 2 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 cup grated Fontina cheese
  • Salt and Pepper
  • 6 to 8 asparagus stalks
  • 4 thin slices prosciutto
  • 1 tbsp finely snipped chives
  • Butter a small, 4-cup (1 quart) ovenproof baking dish.
  • Remove the crusts from the bread and cut into slices; you should have about 3 cups. Lay the slices across the baking dish, slightly overlapping and allowing some edges to hang over the sides.
  • Whisk together the eggs and milk in a large bowl. Stir in half of the cheese and season with salt and pepper. Pour three-fourths of the egg mixture over the bread cubes.
  • Peel the bottom half of the asparagus and break off the stem ends where it snaps naturally. Discard any woody stems.
  • Layer the proscuitto over the bread and top with asparagus spears. Pour the remaining egg mixture over the top and finish with the remaining cheese. Cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 350°F. Bake the strata until just set, 30 to 35 minutes. Let cool slightly, sprinkle the top with chopped chives, and serve in the baking dish.

 

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