In the morning, pour the egg mixture over the bread mixture allow the strata to stand for 30 minutes before baking. Combine the egg mixture (step three), and refrigerate in a separate container. Kosher salt and freshly ground black pepper. Ingredients 500g M&S Frozen Whole Leaf Spinach 30g unsalted butter, softened, for the dish 6 eggs, large 250ml whole milk tsp fine sea salt 2 tsp Grey. Bake until slightly puffed and no longer jiggly in the center, 40 to 50 minutes. The night before, assemble and layer the casserole without the egg mixture (steps one and two) cover and refrigerate. Ingredients 1 medium French baguette, cut into 1/2-inch dice 2 pinches red pepper flakes. Remove the plastic and sprinkle with the remaining 1/2 cup mozzarella. (To make ahead, after adding the custard, cover with plastic wrap and refrigerate overnight and then let the strata sit at room temperature while the oven preheats.) Cover with plastic wrap and let soak at room temperature 30 minutes to 1 hour. Cover with the remaining bread cubes and pour the custard evenly over the top. Sprinkle with 1 1/2 cups of the mozzarella, followed by the sausage and peppers. Layer half of the bread cubes in the prepared baking dish. Layer on of the cheeses, roasted red pepper, spinach, prosciutto, and scallions. Whisk together the half-and-half, Parmesan, parsley, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl. Add the bell peppers to the skillet with 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 4 minutes. Ingredients 1 loaf day-old challah or similar egg bread (about 1 pound), halved lengthwise and cut into -thick slices 6 large eggs, divided 1 cups whole. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes transfer to a bowl with a slotted spoon. Heat the olive oil in a large skillet over medium-high heat.
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