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Egg Tuesday – Pan crispy Strata

October 12, 2010

I hope this finds you having a great day and enjoying your eggs! The following video is a recipe for my crispy pan ham and Gruyere cheese strata. This is a great way to start the day. Nutty Gruyere cheese, creamy egg custard and crispy chewy bread. Like the best of a quiche, a strata and a fondue! 

You can get additional strata recipes at the incredible egg website under “recipes and more”.

Yield: 1-2

Prep time: 5

Cook time: 5

Flavor / cost / to time invested ratio: off the charts!

3 large eggs

½ C. milk

pinch of salt

½ C sliced ham (or prosciutto, bacon, Jamon Serrano, any meat you like)

½ C shredded Gruyere cheese (or your favorite)

4 slices sourdough bread (or bread of your choice, day-old is ideal)

Feed the hungry by making a pledge (no cost) to eat good. Do good every day.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

 

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15 Comments leave one →
  1. October 12, 2010 4:38 am

    That looks soooo delish! What a fun way to make a quick breakfast in the morning. This is definitely going on the menu for this weekend – my girls are going to love it 🙂

    • Jeffrey Saad permalink*
      October 13, 2010 4:27 am

      Excellent Kristy! Thank you! Have a tasty day…

  2. October 12, 2010 10:09 am

    “I can’t even wait for a fork!” hehehe

  3. tristanpr1 permalink
    October 12, 2010 1:46 pm

    I love how this can be prepared ahead of time. This is perfect if you have large gatherings or want a quick go-to brunch option. Thanks so much for sharing!

    • Jeffrey Saad permalink*
      October 13, 2010 4:21 am

      Thank you for checking it out tristanpr! Have a great day, enjoy!

  4. October 13, 2010 5:25 am

    This looks so great. I love sourdough. With ham and Gruyère – perfect!

    What would you suggest for a sweet version of a strata – like French Toast flavors?

  5. Chase Lane permalink
    October 17, 2010 2:01 pm

    Dear Jeffrey, That recipe looks fantastic. One thing I love about your videos is that I watch them once and I can remember almost every step off the top of my head. BTW, having been in the meat and cheese biz for some years, that ham had a really nice looking cure on it. We have some wonderful ham companies in Saint Louis, but that one looked very yummy.
    Going to be reordering some Indian and Asian Spice soon. I am totally nuts over both.
    As to your show, I had to upgrade my cable to get Cooking Channel, but I am thrilled we at least have it available.
    Couple thoughts: I hope that your show is made available for DVD or Video On Demand at iTunes or Amazon (more preferable). Please don’t let happen what happens to so many Food Net programs, where they overlook it and then come out with The Best Of ten years later. Bourdain’s first program is not available at all, which is a crime. Again, please don’t let that happen to you.
    Please keep squeezing in as much spice talk as you can with your show. I believe the Spice Smuggler will be with you always, as your moniker or reputation, or that it will be an equal of Cooking without Borders, sort of a symbiotic relationship.
    I’m spreading the word among friends of your new show.
    Good luck and blessings.

    Chase

  6. October 18, 2010 10:42 am

    Great post, very useful for a beginner like me”

    • Jeffrey Saad permalink*
      October 21, 2010 11:30 am

      thank you 🙂

  7. Mary Dyson permalink
    October 20, 2010 3:18 pm

    Well, still living with my brother, have not sold the house in Maine and do so miss my own kitchen!!!
    This looks amazing and have about a zillion of your egg recipes and am waiting to get my own kitchen back to try them all!!!

    • Jeffrey Saad permalink*
      October 24, 2010 7:38 pm

      Hello Mary, Thank you. I will be sending out the good vibes towards your new kitchen! Take care and keep in touch.

      • Mary Dyson permalink
        October 25, 2010 4:09 pm

        Thank you so much for the vibes. The house sold 10/22!!!!!

      • Jeffrey Saad permalink*
        November 1, 2010 6:21 am

        Congrats!!!!! J

      • Jeffrey Saad permalink*
        November 1, 2010 6:21 am

        Keep me posted on the new kitchen!

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