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Monday, April 13, 2009

Farmer's Market Spring Strata

Good Morning! I hope everyone had a lovely weekend. I am finally on the verge of feeling somewhat settled. While I was at the Farmer's Market over the weekend, picking up the winner's (of my giveaway) choice of sea salt, I found so many beautiful things to make a perfect Sunday strata! 

There is finally asparagus, plus I bought a dozen gorgeous brown eggs and some ham to dice up. And if you remember my penchant for sea salt, you'll know that I could not resist buying a new one for myself while I picked up the winner's choice. Charmane carries so many amazing choices, but I had to go for the Black Truffle Sea salt (figured it'd marry perfectly with the eggs & asparagus). I can tell you that the first "real" thing I made in my new, fun-sized kitchen was a seasonal strata!

Spring Strata
yield: 1 (9"x13") pan

12 large eggs
1 1/2 cups milk
1/2 cup heavy cream
3 tablespoons sweet 'n hot mustard
1 teaspoon Black Truffle sea salt
1/2 teaspoon Black Pepper
~1 pound Asparagus, trimmed to 1" pcs.
3 tablespoons unsalted butter, divided
1 1/2 to 2 cups diced ham
3 1/2 ounces sharp cheddar (I used KerryGold), shred or grate
6 ounces swiss, shred or grate
1 pound firm bread (I used sweet italian), torn into pieces

Preheat oven to 350 degrees F. Whisk first 6 ingredients and set aside.

Heat 1 Tbs. butter in small saute pan and saute asparagus until just tender. Reserve.

Butter a 9x13 dish. Either mix the cheeses together or add them in whichever order you like. First, scatter 1/2 c. of cheese over bottom of pan. Layer 1/2 bread, asparagus and ham. Sprinkle w/ 1 c. cheese.

Repeat w/ remaining bread, asparagus & ham. Sprinkle over last cup of cheese.

Pour eggs mixture over the top and gently push down any bread to moisten it. Drizzle w/ remaining 2 Tbs. butter, melted.

Bake 45-55 minutes, until golden and slightly puffed.

Let sit about 10 minutes before cutting. This is good warm or cold. Refrigerate any leftovers.