Breakfast Strata

Breakfast. It is the start of one’s day. Either kick starting us into a flurry of activity, or easing us into a luxurious day of relaxation and contentment. With Winter knocking at our door, it is time for us to take special care of ourselves: bundling up to ward off the chill in the air and hunkering down cozily with loved ones to enjoy a flavourful and filling meal. As such, I have decided to dedicate the next few recipes to wonderful Wintery breakfasts. These are also great breakfast ideas for (dare I say it?) Christmas morning brunch!

Makes one 8 by 8-inch strata

Serves 6

Ingredients

• 8 - 10 slices French bread, cut about half an inch thick
• 3 tablespoons unsalted butter, softened
• 8 ounces breakfast sausage, crumbled
• 3 medium shallots, minced
• 8 ounces white button mushrooms, cleaned and quartered
• salt and cracked black pepper
• half a cup medium-dry white wine, such as Sauvignon Blanc
• 6 ounces sharp white cheddar, grated (about 1 1/2 cups)
• 6 large eggs
• 1 and three quarters cups half-and-half cream
• 2 tablespoons minced fresh parsley leaves

Method

1. Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.

2. Fry crumbled sausage in medium nonstick skillet over medium heat, until sausage has lost raw color and begins to brown, about 4 minutes; add shallots and cook, stirring frequently, until softened and translucent, about 1 minute longer. Add mushrooms to skillet, and cook until mushrooms no longer release liquid, about 6 minutes; transfer mixture to medium bowl and season to taste with salt and pepper. Add wine to skillet, increase heat to medium-high, and simmer until reduced to one quarter cup, 2 to 3 minutes; set aside.

3. Butter 8-inch square baking dish with remaining 1 tablespoon butter; arrange half the buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of sausage mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining sausage mixture and another half cup cheese evenly over bread. Whisk eggs and parsley in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap. Place something heavy on top to weigh down the strata. (I use 2 lbs of rice or sugar in Ziploc bags), and refrigerate at least 1 hour or up to overnight.

4. Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining half cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 80 minutes for doubled recipe). Cool on wire rack 5 minutes.

Serve with freshly squeezed orange juice and plenty of hot coffee!

Bon Appetit!