This strata has all the flavors of Eggs Benedict and is convenient because its saucy, egg, filling is prepared the night before and refrigerated overnight. There will be plenty of time to visit with guests in the morning! An adaptation of a recipe made by a fellow PBS cook of mine. —lapadia
one 9 x 13 casserole
Hard boil 12 eggs; cool and chop them
Dice 2 cups black forest ham
2-1/2 cups coarsely torn day old bread (I have used day old croissants, too)
1 cup shredded Gruyere cheese
6 tablespoons unsalted butter
1/3 cup flour
2 cups milk
1 tablespoon fresh lemon juice
1/2 cup mayonnaise – the good stuff
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1 teaspoon dried tarragon
In This Recipe
Butter a 9 x 13-inch baking dish.
Add the eggs, bread and ham to the baking dish. Set aside.
Melt the butter in a saucepan over medium-high heat.
Stir in the flour and cook until mixture foams.
Whisk in milk and cook until sauce thickens; remove from the heat.
Stir in lemon juice, mayonnaise, mustard, garlic powder, and tarragon.
Season with cayenne – to your taste. If needed, salt, however, the ham and cheese is usually salty enough.
Pour the sauce over the top of the casserole.
Top with the cheese.
Cool, cover and refrigerate overnight.
The next morning: take out the dish to sit at room temperature for a little bit; then bake at 350 degrees for about 35 minutes or until bubbly.
Note: My technique written above has been changed slightly since it was originally posted.