Let Creamy Egg Strata be the star of your next brunch. Made with Swiss and Parmesan cheese, this creamy egg dish is worth waking for.
1/2 (16-oz.) French bread loaf, cubed (about 5 cups)
6 tablespoons butter, divided
2 cups (8 oz.) shredded Swiss cheese
1/2 cup freshly grated Parmesan cheese
1/3 cup chopped onion
1 teaspoon minced garlic
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
1/2 cup sour cream
8 large eggs, lightly beaten
Garnish: chopped fresh chives
How to Make It
Place bread cubes in a well-buttered 13- x 9-inch baking dish. Melt 3 Tbsp. butter, and drizzle over bread cubes. Sprinkle with cheeses.
Melt remaining 3 Tbsp. butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 4 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste.
Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly. Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours.
Let strata stand at room temperature 1 hour. Preheat oven to 350°. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.
We made this for a brunch with friends and while it could serve 8 "polite" people, the four of us almost finished the whole pan. The flavors were really deep and rich. Served with side of bacon and a simple green salad, and a little champagne of course! it was a perfect brunch. The recommendations to bake for an extra 5-10 minutes were a big help!
I made this, exactly as written, and it was excellent. The flavors are more complex than your average strata. Next time I will let the bread dry out a bit more to help absorb liquids better. Will definitely make again.
Don't hesitate to make this, it is fabulous! I made this for Christmas morning with Sweet/spicy bacon and rosemary home fries...Yummy! I skipped the garlic (personal preference) and subbed Fontina cheese as I am not a fan of swiss. Baked it probably 5-7 minutes longer than the recipe said.
My mother-in-law makes a strata (bread, milk, cheese, etc) for Christmas each year and I am not a fan. This strata is not your mother-in-law's strata. The white wine, garlic, and broth really elevate what is usually a simple breakfast dish. Made this for a bridal shower and everyone asked for the recipe. I made no alterations other than cooking in a deeper, shorter dish. Cooking time was still about an hour.
I thought this was the best strata I have ever eaten. I love the wine and the chicken broth rather than the milk. I wouldn't change a thing on this recipe. I have served this 3 times now and it always gets rave reviews.