12/16/2023 0 Comments Egg strata![]() Remove from the oven and let cool, then garnish with thyme leaves, cut into it and enjoy warm or at room temperature. Bake it for 45 minutes to an hour, until the egg is baked through and the top is browned. Remove the plastic wrap from the baking dish and put it on the middle rack of your oven. The next day, once the ingredients have all become friendly in the fridge, it's time to bake! Heat your oven to 350 F. Cover the baking dish in plastic wrap and place it in the refrigerator for 8 hours (or overnight). Pour this over the ingredients in the baking dish, then top with the other half of cheese. In a mixing bowl, whisk together the eggs, milk and another pinch of salt. Mix the milk and eggs, make sure to whisk well. Then, add half of the cubed or grated Gruyère cheese in one even line on top of the vegetables. Next, layer bread and ham and top with the remainder of the cheese. Now add the onion and mushroom mixture on top of the bread cubes, spreading it as much as you can in one even layer. You'll have extra bread cubes - hang on to them to add them to the top of the dish just before putting it in the oven. Place the bread cubes into the dish so that they cover the bottom of the dish in one layer without overlapping. Prepare the baking dish: I use an 8-inch glass baking dish for this, because I like to see the layers of the Strata and that size dish works well for this quantity of ingredients. 3.Īdd the thyme leaves to the pan, stir and take the pan off the heat to let cool slightly. Let cook for 2 minutes, stirring frequently. Once they've been on the heat for around 10-15 minutes, you can add a dollop of salted butter, the sliced mushroom and another pinch of salt and some black pepper, and stir. You're doing good, keep stirring over low heat. 2.Īs you continue to frequently stir the onions, you'll notice them first go transparent, then begin to brown. Keep a close eye on the onions, with frequent stirring. Turn the heat to low, and it'll stay on low for the rest of the time you're caramelizing the onions. Beat eggs, milk, butter, mustard, paprika and salt in large bowl with wire whisk until well blended. Add the sliced onions and a couple pinches of salt, and stir to coat the onions completely in the olive oil. Pour the olive oil in a cast-iron skillet over medium heat.
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