Years and years ago my Mom perfected the egg dish. Ever since she has made several variations. This is a play on one of Mom's. Her secret is low and slow. Egg dish should be cooked for a long time over low heat. This gives you the lightest and most tender results. I made this egg dish for when our friends Mickey and Susan came over for brunch. They thrilled us when they brought their baby pug, Big Shug (AKA Sugar Bear). Shug is so cute and I just wanted to hug and hold him. Elizabeth and Dena stopped by that afternoon too. Elizabeth fell in love with Shug and I think he had a bit of a crush on her too. Ingredients:
- 1 (16 ounce after crusts are removed) French baguette, cubed or 12 slices bread crust removed, or Sourdough Bread Crust removed...use a combination of all or whatever you have on hand
- 8 ounces Canadian bacon, diced
- 2 cups shredded Monterey Jack cheese, grated
- 1 cup Parmesan cheese, grated
- 2 cups Cheddar cheese, grated
- 6 large eggs, beaten
- 1 quart milk
- 1 tablespoon Dijon mustard or spicy Brown Mustard
- 10 ounce chopped broccoli
- 1/3 cup onion, diced
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup parsley, chopped
- 3 tablespoons butter
Directions:
- Butter 9x13 pan
- Saute onion in melted butter until translucent, about 10 minutes on medium low heat, set aside
- Spread half of bread cubes on bottom of buttered baking dish.
- Layer half of the Canadian bacon, broccoli, onion and cheese over bread.
- Spread remaining half of bread cubes over mixture and top with remaining Canadian bacon, broccoli, onion and cheese
- In mixing bowl, whisk together eggs, milk, mustard, salt, white pepper and parsley.
- Pour egg mixture over bread and cheese mixture
- Cover and refrigerate overnight.
- Preheat oven to 325 F.
- Cover with foil and bake 60 minutes, remove foil and bake uncovered 30 more minutes until puffy and golden, or until knife inserted in center comes out clean.
No comments:
Post a Comment