Ingredients
- 8
- ouncesasparagus spears, trimmed and cut into 2-inch pieces
- 5
- cupsFrench bread cubes
- 2
- cupsshredded Gruyere or white cheddar cheese, (8 oz.)
- 1/2
- cupchopped onion
- 1/4
- cupchopped chives or green onions
- 8
- ouncescooked ham, diced
- 10
- eggs
- 1 1/2
- cupsmilk
Directions
-
Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green.
-
In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread.
-
In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover; refrigerate until ready to bake.
-
Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes.
-
Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.