Asparagus, Egg, and Cheese Strata
This asparagus, egg, and cheese strata, made with Fontina, asparagus, and prosciutto, can be put together ahead of time or last minute. A great breakfast or simple dinner.
Ingredients
- Butter for the baking dish
- 4 thick slices (4 1/2 oz) artisan bread, preferably hearty whole grain or multigrain
- 2 large eggs, lightly beaten
- 1 cup whole milk
- 8 ounces (about 1 cup) grated Fontina cheese
- Sea salt and freshly ground black pepper
- 6 to 8 asparagus stalks
- 4 thin slices prosciutto or mortadella, thinly sliced, (optional)
- 1 tablespoon finely snipped chives, (optional)
Instructions
- Preheat the oven to 350˚F (176˚C). Butter a smallish, 4-cup ovenproof baking dish.
- Trim the crusts from the bread and toss them to the birds or in the compost. Place the slices of bread in the baking dish, overlapping the slices slightly and, if necessary, allowing the edges to hang over the side of the dish just a little.
- Whisk together the eggs and milk. Stir in half of the cheese and season with salt and pepper. Pour 3/4 of the egg mixture over the bread and set the rest of the egg mixture aside.
- Break off the stem ends of the asparagus where each one snaps naturally. Cut the spears into 1 1/2-inch lengths.
- Layer the prosciutto or mortadella, if using, on the bread. Place the asparagus spears on top and pour the remaining egg mixture over the asparagus. Sprinkle with the rest of the cheese. At this point, if you have the time, we strongly encourage you to cover the strata with plastic wrap and refrigerate it overnight to allow the bread to soak up the egg mixture and so the flavors can meld.
- Bake the strata until set, 30 to 35 minutes. (If you refrigerated the strata overnight and are baking it straight from the fridge, you may need to allow a few extra minutes baking time.)
- Let the strata cool slightly. Grind a little pepper over the top, if you please, and sprinkle with chives, if using. Plonk the baking dish on the table and scoop the strata straight from it onto plates. Originally published March 26, 2012.
Notes
The author, Sarah Copeland, calls for the asparagus to be cut into small pieces. But in the photo, you can clearly see a few long pencil asparagus on top for visual flair. If you'd like to recreate that look, grab a few extra spears, lay them over the cheese, and bake as directed.
Nutrition
Serving: 1portion | Calories: 779kcal | Carbohydrates: 40g | Protein: 48g | Fat: 48g | Saturated Fat: 26g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 333mg | Sodium: 1360mg | Fiber: 4g | Sugar: 12g