Basil Breakfast Strata

Title:
Basil Breakfast Strata

Yield:
6 Servings

Categories:
Eggs




Ingredients:





     1 c  Milk


   1/2 c  Dry white wine


     1    Day old loaf swiss peasant


          -bread or french bread; cut


          -into 1/2 inch slices


     8 oz Prosciutto; thinly sliced


     2 c  Arugula leaves


     3 tb Olive oil


     1 lb Basil torta cheese; thinly


          -sliced


     3    Ripe tomatoes; sliced


   1/2 c  Basic pesto (below)


     4    Eggs beaten


          Salt and freshly ground


          -black pepper; to taste


   1/2 c  Heavy or whipping cream





--------------------------------BASIC
PESTO--------------------------------


     2 c  Fresh basil leaves


     4    Cloves (medium) garlic;


          -chopped


     1 c  Walnut meats (or pine nuts)


     1 c  Best quality olive oil


     1 c  Freshly grated imported


          -parmesan cheese


   1/4 c  Freshly grated imported


          -romano cheese


          Salt and freshly ground


          -black pepper; to taste





 From: Sherri Eastman 


 


 Date: 18 May 1994 04:18:15 -0400


 


 (Silver Palate Goodtimes Cookbook)


 


 One day before serving, mix the milk and wine in a shallow bowl.  Dip 1 or


 2 slices of bread in the milk mixture. Gently squeeze as much liquid as


 possible from the bread without tearing it.  Place the bread in a 12 inch


 round or oval au grain dish and cover with a slice of prosciutto, several


 arugula leaves dipped in olive oil, some slices of basil torta, and a few


 tomato slices.  Drizzle sparingly with pesto.  Repeat the layering,


 overlapping the bread slices slightly, until the dish is filled.  Beat the


 eggs with salt and pepper to taste and pour evenly over the layers in the


 dish.  Cover with plastic wrap and refrigerate overnight.


 


 The following day remove the dish from the refrigerator and let warm to


 room temperature. Preheat oven to 350 degrees Drizzle the top with the


 cream and bake until puffy and browned, 45 minutes to 1 hour. Serve


 immediately.  6 portions.


 


 Basic Pesto: Process the basil, garlic, and walnuts (or pine nuts) in a


 food processor fitted with a steel blade or in 2 batches in a blender,


 until finely chopped. With the machine running, pour in the oil in a thin,


 steady stream. Add the cheeses, a big pinch of salt, and a liberal grinding


 of pepper. Process briefly to combine. Remove to a bowl and cover until


 ready to use. Yield 2 cups.


 


 REC.FOOD.RECIPES ARCHIVES


 


 /EGGS


 


 REFRIGERATE OVERNIGHT


 


 From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.