Mushroom and Asparagus Egg Strata
This savory egg dish easily adapts to other vegetables or cheeses, like blanched broccollini and sharp cheddar or artichoke hearts with Parmesan.
Ingredients:
1 tablespoon extra virgin olive oil
1 1/2 cups chopped yellow onion
1/4 teaspoon dried thyme
3 cloves garlic, finely chopped
8 ounces crimini mushrooms, thinly sliced
1/2 pound asparagus, trimmed and cut into 1-inch lengths
1 teaspoon salt
8 eggs
1 cup milk or soymilk
2 tablespoons Dijon mustard
3 tablespoons chopped parsley
Black pepper to taste
5 cups (1-inch) cubes sourdough bread
4 ounces herb or plain goat cheese, crumbled
Directions:
Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5 more minutes longer. Set aside. Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside.
Spread half of the bread over the bottom of a lightly greased 9 x 13 inch baking dish. Top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top. Cover strata and chill overnight.
Preheat oven to 375 degrees. Remove strata from refrigerator and bring to room temperature while the oven heats. Sprinkle remaining two-thirds goat cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before serving. Serves 8.