When it comes to breakfast I’m all about making a plan…
Actually, when it comes to any kind of entertaining, I’m all about the make-ahead, in order to be fully present with my guests, and not in that state of half-hanging/half-fretting about whatever is simmering away on the stovetop. I believe that’s the reason brunch is a very popular method of hosting friends since almost everything guests want to have at the table (bagels and fruit baked goods, baked items sandwich, juices, or eggs, etc.)) can be prepared in advance or bought from a grocery store.
If you’re stuck with the expression “something eggy,” allow me to reintroduce you to the world’s excellent breakfast opportunity that you can make ahead is the Strata. Like the bread pudding it’s creamy and crispy all over and is able to be completely customizable (sausage? no sausage?) to anyone who is visiting. Optimal in all of this, and this is the main point is that you can prepare all the ingredients on the day prior and then let it rest for a night in the refrigerator. All you need to do on the day after is bake your dish in the oven. And then, serve it with the appropriate level of drama at the center at the center of your table.
The following recipe which is a vegetarian option that is spring-focused, will work. You can make this dish your choice to celebrate Mother’s Day or a graduation lunch, or brunch any time of the throughout the year.
Herby Asparagus and Leek Strata
Serves 6 to 8
3 tablespoons of unsalted butter plus a few more to grease the baking dish
8 cups of crusty bread cubed (such as baguette, boule or baguette) Cut into 1-inch cubes
12-ounces of asparagus cut
2-cup cut finely from leeks (from approximately 2 leeks medium size)
fresh ground black pepper
2 ounces of fresh spinach broken into bite-size pieces
6 grams crushed Gruyere (2 cups)
9 large eggs
2 3/4 cups milk
1 cup fresh grated Parmesan
1 teaspoon of ground mustard
A small amount of freshly grated freshly grated
2-3 tablespoons of spring herbs (parsley, the chives, and dill)
Make sure to grease a 3-quart baking dish with butter. Put the bread cubes into the dish, one by one.
The salted water should be brought to boiling in a large straight-sided pan to simmer the asparagus for three minutes. Transfer the asparagus onto an apex board using tongs (or take it out of colander) and cut the asparagus into small pieces. Sprinkle the asparagus pieces over your bread dish. Bring your (dry) pan to the stove top, set on medium-high heat.
In the skillet, then include the leeks and salt and pepper. Cook until tender and lightly golden, approximately 6 minutes. Add the spinach. Cook until it starts to wilt for about 2 minutes. Serve this vegetable mix over the asparagus and bread inside the dish for baking then sprinkle the Gruyere on top.
In a large mixing bowl, combine the eggs milk, Parm nuts, ground mustard herbs along with salt and pepper. then add the mixture to the cheese, ensuring that the liquid is evenly distributed.
The dish should be refrigerated for one hour or up to an overnight. Then, take the dish out of the refrigerator and allow it to sit in the refrigerator for about 15 mins at room temp. The oven should be heated to 350°F. Bake the casserole with a lid for 45 to 50 minutes. Let it be cool 10 minutes prior serving.
