This fabulous brunch idea can be made the night before. You need at least 8 hours for the bread to soak up the delicious egg mixture.
Makes 8 cups
One serving = 1 ¼ cups (310 mL)
1 lb (500 g) fresh local asparagus
2 shallots, minced
¼ cup (60 mL) sundried tomatoes, drained well and minced
1 ¾ cups (430 mL) loosely packed grated extra old cheddar cheese (4 oz /100 g)
8 cups (2 L) 100% whole grain bread stale sour dough bread cut into 1-inch (2.5 cm) cubes, 8 slices
6 – omega-3 eggs
2 cups (500 mL) skim milk
½ tsp (2 mL) freshly cracked black pepper
½ tsp (2 mL) dried basil leaves
1. Rinse asparagus, cut off woody ends, and then chop into 1-inch (2.5 cm) pieces trying to keep the tips intake. Set aside.
2. Line a 9×13 inch casserole pan with wet parchment paper.
3. In a large bowl: using a wire whisk beat the eggs until fluffy. Whisk in the milk, pepper and basil. Set aside.
4. Add half of the bread cubes into the bottom of the prepared pan and spread out evenly. Sprinkle evenly with half of the asparagus, shallots, sun dried tomatoes, and cheese. Repeat with the bread, asparagus, shallots, sun dried tomatoes, and cheese.
5. Pour the egg mixture over top. Cover and place in the fridge overnight or for at least 8 hours.
6. The next day or at least 8 hours later, take the strata out of the fridge and let sit on the counter for 20 minutes. Preheat the oven to 350 ° (180°C). Bake strata in the centre of the oven for 55 – 60 minutes or it has until puffed, is a dark golden brown, and has cooked through. Let sit for 5 minutes and serve.
Nutrient Breakdown per 1 ¼ cup (310 mL) serving: 302 calories, 15 g total fat, 5.76 g sat fat, 365 mg sodium, 36 g Carbs, 6.6 g fibre, 7 g sugars, 23 g protein
Tip: Any leftovers? Store covered in the fridge for up to 2 days. Reheat and serve.
Courtesy Mairlyn Smith http://www.mairlynsmith.com/
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