Savory Swiss Egg Strata
"Creamy Egg Strata 5 cups cubed French bread 6 tbs. unsalted butter, melted 2 cups shredded Swiss cheese 1/2 cup freshly grated Parmesan cheese 1/3 cup chopped onion 1 tsp. minced garlic 3 tbs. all purpose flour 2 1/4 cups chicken broth 1/2 tsp. salt 1,2 tsp. black pepper 1/4 tsp. ground nutmeg 1/2 cup sour cream 8 beaten eggs Directions Spray a 9 x13 casserole dish with non stick cooking spray. Place the bread cubes in the dish. Drizzle 3 tablespoons butter over the bread. Sprinkle the Swiss and Parmesan cheese over the bread. In a large cast iron skillet over medium heat, add 3 tablespoons butter, onion and garlic. Saute the onion for 4 minutes. Add the all purpose flour to the skillet. Stir constantly and cook for 2 minutes. Add the chicken broth, salt, black pepper and nutmeg to the skillet. Stir until well combined. Stir occasionally and cook for 10 minutes or until the sauce thickens and bubbles. Remove the pan from the heat and stir in the sour cream. Add the beaten eggs to a mixing bowl. Add 1/4 cup sauce to the eggs. Whisk until combined. Add another 1/4 cup sauce to the eggs. Whisk until combined. Add the eggs to the remaining sauce and stir until combined. Pour the sauce over the bread. Cover the dish with plastic wrap and refrigerate at least 8 hours but no more than 16 hours. Remove the dish from the refrigerator and let the strata sit for 40 minutes at room temperature. Preheat the oven to 350° Remove the plastic wrap from the dish. Bake for 30 minutes or until the center of the dish is set. A knife inserted in the center of the dish will come out clean when ready. Remove the dish from the oven and serve.Creamy Egg Strata 5 cups cubed French bread 6 tbs. unsalted butter, melted 2 cups shredded Swiss cheese 1/2 cup freshly grated Parmesan cheese 1/3 cup chopped onion 1 tsp. minced garlic 3 tbs. all purpose flour 2 1/4 cups chicken broth 1/2 tsp. salt 1,2 tsp. black pepper 1/4 tsp. ground nutmeg 1/2 cup sour cream 8 beaten eggs Directions Spray a 9 x13 casserole dish with non stick cooking spray. Place the bread cubes in the dish. Drizzle 3 tablespoons butter over the bread. Sprinkle the Swiss and Parmesan cheese over the bread. In a large cast iron skillet over medium heat, add 3 tablespoons butter, onion and garlic. Saute the onion for 4 minutes. Add the all purpose flour to the skillet. Stir constantly and cook for 2 minutes. Add the chicken broth, salt, black pepper and nutmeg to the skillet. Stir until well combined. Stir occasionally and cook for 10 minutes or until the sauce thickens and bubbles. Remove the pan from the heat and stir in the sour cream. Add the beaten eggs to a mixing bowl. Add 1/4 cup sauce to the eggs. Whisk until combined. Add another 1/4 cup sauce to the eggs. Whisk until combined. Add the eggs to the remaining sauce and stir until combined. Pour the sauce over the bread. Cover the dish with plastic wrap and refrigerate at least 8 hours but no more than 16 hours. Remove the dish from the refrigerator and let the strata sit for 40 minutes at room temperature. Preheat the oven to 350° Remove the plastic wrap from the dish. Bake for 30 minutes or until the center of the dish is set. A knife inserted in the center of the dish will come out clean when ready. Remove the dish from the oven and serve."
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This creamy egg strata is a scrumptious blend of cubed French bread, rich cheeses, and savory sautéed onions, all baked to perfection. Infused with a hint of nutmeg and garlic, this dish is perfect for brunch or a cozy dinner, offering fluffy textures and a delectable creamy sauce that binds it all together.
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