Basil breakfast strata
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Basil breakfast strata
  Breakfast    Eggs  
Last updated 6/12/2012 1:07:28 AM. Recipe ID 33487. Report a problem with this recipe.
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      Title: Basil breakfast strata
 Categories: Eggs
      Yield: 6 Servings
      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
      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

MMMMM------------------------BASIC PESTO-----------------------------
      2 c  Fresh basil leaves
      4    Cloves (medium) garlic;
      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.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 33487 (Apr 03, 2005)

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