Whenever there is a group of people coming over for brunch, I don't have time to make individual mains so I make a breakfast "strata". The ham and cheese strata is definitely a hands-down favorite. I prepare it the night before then bake it in the morning. I change the bread around sometimes based on what's available at the bakery: the best type is a dense bread such as light rye or whole wheat. You can use Calabrese but only if it's a day old. —areta
6 - 8
slices light rye
sliced Canadian bacon (if you can't find it Virginia Ham is also good)
1 1/2 cups
salt and pepper
marjoram, finely chopped
thyme, finely chopped (no stems)
In This Recipe
In a mixing bowl, whisk together the eggs, milk and Dijon. Add marjoram, thyme, dash of salt and fresh ground pepper.
Butter a nine inch baking dish. Spread bread on bottom, then layer with bacon and sprinkle with cheddar.
Pour egg mixture into the baking dish. Cover with plastic wrap and refrigerate overnight (or a minimum of two hours).
When ready to bake, heat oven to 350 degrees. Bake uncovered for an hour and a half, or until the custard has puffed up then settled. Let stand a few minutes before serving.