create | LET’S EAT!
INGREDIENTS
MONTE CRISTO STRATA
Cooking spray
ACTIVE TIME 25 MINUTES TOTAL TIME 1 HOUR, 15 MINUTES MAKES 10 TO 12 SERVINGS
8 large eggs, beaten 2¼ cups 2% milk
1. Coat a 9 x 13-inch baking dish with cooking spray. In a medium bowl, whisk together eggs, milk, dry mustard, salt, and a grind of pepper.
2 tsp. dry mustard ¼ tsp. salt Black pepper 1 loaf ciabatta, cut in 1-inch cubes 1 Tbs. finely chopped fresh thyme 6 oz. sliced deli ham, in 1-inch strips 2 cups shredded Gruyère cheese Confectioners’ sugar, for dusting 1 cup red currant jelly, melted
PER SERVING 401 CALORIES, 21g PROTEIN, 14g FAT, 7g SAT. FAT, 47g CARBS, 2g FIBER, 719mg SODIUM
2. Arrange half the bread cubes in baking dish in a single layer. Pour half the egg mixture over bread. Top with half the thyme, ham, and cheese. Add remaining bread to egg mixture in bowl; toss well. Arrange bread on top of first layer in baking dish. Pour any remaining egg mixture over top. Top with remaining thyme, ham, and cheese. 3. Cover and refrigerate at least 4 hours, or overnight. Let sit at room temperature 30 minutes before baking. 4. Heat oven to 350°F. Uncover strata. Bake until set and lightly golden, about 45 minutes. Let rest 10 minutes before serving. Dust top with sugar; serve with jelly on the side.
+ PESTO-AND-EGG BREAKFAST PIZZA Pizza for breakfast? You bet! Scrambled eggs make a fun topping for this kid-friendly dish. To get the recipe, turn to page 79.
THIS FOR THAT DEC/JA N 2016
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If you can’t find Gruyère at your grocery store, Swiss cheese is a fine substitute.
