Longtime readers of this blog may remember my penchant for making breakfast strata on Easter. And other times. This year was no different. Again looking to the contents of my fridge for inspiration, ham and cheddar sounded like a delightfully sandwich-y take on the strata.
Speaking of sandwiches, wouldn’t a little mustard be the perfect spice for eggy brunch sandwiches? Monte Cristo breakfast casserole? Ok, none of that sounds appetizing. Let’s just say I put the mustard in the custard and get on with it.
Layers: bread, caramelized onions (I seem to be incapable of making a strata without them), strips of ham, shredded Tillamook cheddar. Repeat, finish with bread. Custard: four eggs, two cups of milk, salt, pepper, a big spoonful each of grainy mustard and Dijon, and a few dashes of Tabasco sauce. Let it soak for at least half an hour, bake at 350F for an hour or so, and eat. Champagne and Bloody Marys make perfect accompaniments. I probably don’t need to tell you this, but it was so good.
Originally published on Croque-Camille.