Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, mushrooms and tender greens.
Ingredients:
1 bunch hearty greens, such as kale or Swiss chard
½ pound mushrooms, such as baby Shiitake, washed and sliced
½ winter squash, peeled, seeded and diced into 1-inch pieces
½ loaf French bread (preferably stale!), cut into 1-inch-thick slices
1-2 garlic cloves
1 teaspoon fresh thyme leaves, coarsely chopped
½ cup Gruyère cheese, grated
¼ cup Parmesan cheese, grated
4 eggs
2 cups milk
Olive oil
Sea salt and fresh ground pepper
Method:
1. Bring a medium or large pot of water to a boil, salt generously and add the greens. Cook 2-3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside. Cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
2. Heat the oil over medium-high heat in a heavy skillet and add the squash. Cook, stirring often, until it begins to soften, and add the thyme, garlic and salt and pepper to taste. Then add the mushrooms and cook an additional 1-2 minutes, or until the mushrooms are tender and fragrant. Stir in the greens, toss together and remove from the heat.
3. Preheat the oven to 350°. Oil or butter a 2-quart baking dish. In a large bowl, combine the bread cubes, the mushrooms, squash and greens, and the two cheeses and toss together. Transfer to the prepared baking dish.
4. Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 30 minutes before baking so that the bread can absorb some of the liquid.
5. Place in the oven and bake 40-50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.
Spinach & Gruyère Cheese Bread Strata
Put this week’s cheesy bread loaf to good use with this spinach-kissed breakfast strata.
Ingredients:
1 teaspoon extra-virgin olive oil
10 ounces spinach, washed
3 cups Gruyère cheese bread, cubed*
5 eggs, lightly beaten
1 cup whole milk
½ cup shredded white cheddar or Gruyère cheese
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. In a large skillet, heat oil over medium-high. Add the spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Scatter spinach and bread cubes in a buttered baking dish.
2. In a medium bowl, whisk together eggs and milk. Season with ½ teaspoon salt and ¼ teaspoon pepper. Pour mixture over bread and spinach and then top with ½ cup cheese. Place dish in oven and bake until set in middle and golden brown on top, 20 to 25 minutes.
*The strata will turn out much better if the bread is slightly stale, so leave the loaf out on the counter overnight before preparing this recipe.
Chicken Sausage Gravy
Our favorite version of the Southern classic, freshened up with herbs and sweet onion.
Ingredients:
1 pound chicken breakfast sausage, such as Double DD Meats
½ cup chopped sweet onion
⅓ cup all-purpose flour
4 cups whole milk
1 tablespoon chopped parsley leaves
½ teaspoon seasoned salt
2 teaspoons ground black pepper, more to taste
Method:
1. Break sausage into small pieces with a spoon and cook in a single layer in a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Add the chopped onion and continue to cook until onion is translucent and lightly browned.
2. Reduce the heat to medium-low. Sprinkle in the flour and stir to incorporate with the sausage, onion and pan drippings. Stir mixture and cook for another minute or so, then pour in the milk, stirring constantly until mixed.
3. Cook the gravy, stirring frequently, until it thickens. (This may take 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in ½ cup of milk or more if needed. Taste and adjust seasonings, then add chopped parsley. Spoon over warm split biscuits to serve.
Fontina ‘Fonduta’ with Duck Eggs
Serve this classic Italian-style fondue with crudité and warm crostini for an enticing appetizer.
Ingredients:
1/3 pound Fontina-style cheese, cut into ½-inch pieces
1/2 cup milk
1/2 cup heavy cream
6 tablespoons unsalted butter, cut into tablespoon-size pieces
2 duck egg yolks
Sea salt and fresh ground pepper
Toasted bread crostini, for dipping
Assorted sliced vegetable crudité, for dipping
Optional:
Poached duck eggs
Thinly shaved fresh truffle
Method:
1. In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes. Whisk in the butter and egg yolks and cook over low heat, stirring, until very smooth, 3 minutes longer. Remove from the heat and season lightly with salt and pepper.
2. Transfer the fonduta to a warmed serving bowl or fondue pot and sprinkle with additional sea salt, if desired. Serve immediately with the toasted ciabatta. Also delicious served in individual bowls with a poached duck egg in the center of each. Optional: add thinly shaved fresh truffles on top.
