This is not entirely because I'm a recipe sharer, or even a strata fan, but because EDITH, the book, is on a tour across the nation, visiting a number of other folks' blogs and their followers, introducing her story, and maybe convincing some of these people to buy the book to find out if this cranky older woman killed her husband or not. Edith wondered most of the way through the book also. Edith and Art weren't very close.
I'm advised I should offer my readers on this tour an award for spending a little time with Edith. I couldn't figure how white wine, Edith's favorite drink, could be delivered to anyone but me. So strata it is. Easter is coming. Maybe this dish would be great for a spring celebration as well as Edith's interrupted Christmas brunch. Bon appetite!
Edith's Canadian Bacon Strata
* Softened butter for pan
4 English muffins, split, toasted, cut in half
1/2 pound sliced Canadian bacon, slices halved
1/3 cup finely shredded parmesan cheese
4 English muffins, split, toasted, cut in half
1/2 pound sliced Canadian bacon, slices halved
1/3 cup finely shredded parmesan cheese
8 eggs
3 cups milk
• Coarse
salt and ground pepper
1/4 teaspoon
Tabasco sauce
Butter a
2-quart shallow baking
dish.
Alternately arrange, cut side
down, muffin
halves and bacon in.
dish.
Sprinkle with cheddar and
parmesan
cheeses. Set aside.
In a large
bowl, whisk together eggs,
milk,
mustard, ½ teaspoon salt,
pinch of
pepper and hot sauce. Pour
over muffins
and bacon. Cover
tightly with
plastic wrap. Refrigerate
2 hours, or up to overnight for an
especially
custardy consistency.
Pre-heat
oven to 350 degrees.
Remove
plastic wrap and a place
baking dish
on a rimmed baking
sheet. Bake
until puffed and set in
center,
about 1 hour and 30 minutes.
Tent loosely
with foil if strata
starts to
brown too quickly. Let
stand 10
minutes before serving.
The Oregonian
I don't know that I've ever had a strata, but you've got me thinking about it. Hope you had fun on your cruise.
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