Recipe for Overnight Asparagus and Cheese Strata – serve for breakfast, brunch or lunch
8 slices Blue Ribbon Toaster White
250 ml (1 C) cream
125 ml (1/2 C) milk
200 g mozzarella cheese, grated
salt and freshly ground black pepper
2.5 ml (½ t) ground nutmeg
100 g (1 punnet) asparagus
fresh chives, snipped
3 spring onions
sunflower oil for frying
Spray 4 small ovenproof serving bowls with non-stick spray.
Remove the crusts from the Blue Ribbon Toaster White and cut each slice of bread lengthways into three even strips. Lay the bread strips to line the base of the serving bowls.
Whisk together the eggs, cream and the milk to make an egg custard. Stir in half the cheese. Season the cream to taste with the salt and pepper and nutmeg.
Pour about ¾ of the egg custard over the bread. The bread will soften and soak up the egg custard.
Rinse and drain the asparagus. Trim the ends. Lay the asparagus on top of the bread. Sprinkle with the snipped chives. Pour over the remaining egg custard. Sprinkle the top with the reserved mozzarella cheese.
Cover the bowls with plastic wrap and refrigerate overnight.
Remove from the fridge and allow to stand at room temperature for 30 minutes.
Use a very sharp knife to finely slice the spring onions into fine julienne strips.
Heat the oil in a shallow frying pan.
Add the spring onions and fry for 2-3 minutes until crisp.
Drain the excess oil on a paper towel.
Bake the strata in an oven preheated to 180˚C for 35 minutes or until the stratas are well risen, golden and set to touch.
Top with the crisp fried spring onion and serve immediately.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor