Newspaper article St Louis Post-Dispatch (MO)

An Eggy Strata for a Romantic Breakfast in Bed

Newspaper article St Louis Post-Dispatch (MO)

An Eggy Strata for a Romantic Breakfast in Bed

Article excerpt

Casseroles are a funny thing. You arent likely to see them lauded as the hot new food trend any time soon. Yet make a great one, and suddenly folks clamor for the recipe.

My favorite casserole is one that typically is served for breakfast or brunch. Its called an egg strata, and I love it because its easy to prep ahead of time, and bakes up light and fluffy, and yet is substantial and satisfying a perfect choice for a romantic breakfast in bed come Valentines Day.

The other thing that I love about a strata is that you can tailor it to include your favorite flavors, as well as make it sweet or savory. Strata is the plural of stratum, which literally means layers, and you can layer all your favorite ingredients in with the bread and egg custard.

I grew up with the classic cheddar cheese, breakfast sausage egg strata. When I moved to Chicago, I began to experiment with different fillings. I fell in love with this citys Greek omelet, which is a signature of its ubiquitous diners. I adapted those flavors to create a spinach, feta, onion and tomato strata. Another favorite is wild mushrooms, leeks and brie cheese.

When I am cooking brunch for a lot of people, I like to make two strata one sweet, another savory. An apple-cream cheese stuffed French toast strata is my favorite sweet version, but you could add any kind of fruit. If you make a sweet strata for Valentines Day, try stuffing it with strawberries and chocolate for a new twist on everyones beloved chocolate-covered strawberries. Just leave out the savory spices and add a touch of sugar and lemon zest to make the stuffed French toast of your dreams.

There are simpler strata recipes available, but I still love the original I grew up with. It uses more eggs and a mixture of milk and half-and-half for a richer, more quiche-like custard. I dont use as much bread as many recipes because I like it to literally melt into the other ingredients. …

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