Have you ever heard of a breakfast casserole? You have! Well clearly I’ve been under a rock somewhere, because the discovery of this kind of breakfast food took me by surprise. And got me excited to try every recipe I could find, starting with Portobello and Asparagus Egg Strata https://bit.ly/1Pz5jkD.
Portobello and Asparagus Egg Strata
1tbsp extra-virgin olive oil
1½ cups chopped onion
¼tsp finely chopped fresh thyme
3 cloves garlic, finely chopped
225g Portobello or Portabellini mushrooms, thinly sliced
225g asparagus, trimmed and cut into 2cm lengths
1tsp fine sea salt
1 cup milk
2tbsp Dijon mustard
3tbsp chopped fresh parsley
ground black pepper to taste
5 cups (2cm) cubes sourdough bread
120g goat cheese, crumbled
1 Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and ½tsp of the salt and cook 5 minutes longer. Set aside. Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining ½tsp salt in a large bowl. Set aside.
2 Spread half of the bread over the bottom of a lightly greased 23x33cm baking dish. Top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top. Cover strata and chill overnight.
3 Preheat the oven to 190°C. Remove strata from refrigerator and bring to room temperature while the oven heats. Sprinkle remaining two-thirds goat cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before serving.