Weekends and brunch just seem to go together, but who says they have to come together at a restaurant? Impress guests with a clever twist – combine two morning favorites, strata and baked eggs. The strata layer – bread, cheese and herbs – is nestled underneath two gently-baked eggs in ramekins lined with prosciutto or ham.
Serving is no-fuss. Each guest gets an individual ramekin, so there’s no dishing up at the last minute. Accompaniments can be as simple as a mixed greens salad, a platter of seasonal fruits and favorite brunch cocktails. For additional recipes, visit SafeEggs.com.
Individual Cheese & Herb Stratas
- 8 thin slices prosciutto or deli ham
- 2 cups French or Italian bread cubes
- 2 TB melted butter
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped fresh herbs see note
- 8 Safest Choice Pasteurized Eggs
- Coarse ground black pepper
- Minced bell pepper (optional)
- Chopped fresh herbs (optional) (optional)
- Preheat oven to 400°F. Butter bottom and sides of four 10 to 12 ounce ramekins or spray with nonstick cooking spray.
- Line each ramekin with 2 slices prosciutto or ham with some extending over sides.
- In large bowl, toss bread pieces and melted butter together. Stir in cheese and herbs. Divide mixture evenly among ramekins pressing down lightly.
- Break 2 eggs into each ramekin. Add salt and pepper, as desired. Sprinkle bell pepper around eggs, if desired.
- Place ramekins on rimmed baking sheet. Bake 25 to 30 minutes, until whites are set and yolks begin to firm, or to desired doneness.
- Garnish with additional herbs, if desired.
• One or a combination of herbs such as basil, rosemary, thyme, chives or parsley may be used. Source: Family Features