Author Notes: Whenever there is a group of people coming over for brunch, I don’t have time to make individual mains so I make a breakfast “strata”. The ham and cheese strata is definitely a hands-down favorite. I prepare it the night before then bake it in the morning. I change the bread around sometimes based on what’s available at the bakery: the best type is a dense bread such as light rye or whole wheat. You can use Calabrese but only if it’s a day old. —areta
Serves: 6-8
Ingredients
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6 – 8
slices light rye
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1/2
pound sliced Canadian bacon (if you can’t find it Virginia Ham is also good)
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1 1/2
cups Cheddar, shredded
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8
eggs
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3
cups milk
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1
tablespoon Dijon
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salt and pepper
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2
sprigs marjoram, finely chopped
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2
sprigs thyme, finely chopped (no stems)
Directions
- In a mixing bowl, whisk together the eggs, milk and Dijon. Add marjoram, thyme, dash of salt and fresh ground pepper.
- Butter a nine inch baking dish. Spread bread on bottom, then layer with bacon and sprinkle with cheddar.
- Pour egg mixture into the baking dish. Cover with plastic wrap and refrigerate overnight (or a minimum of two hours).
- When ready to bake, heat oven to 350 degrees. Bake uncovered for an hour and a half, or until the custard has puffed up then settled. Let stand a few minutes before serving.
