This summer pesto breakfast strata is layered with bread, tomatoes, pesto and cheese. Pour some scrambled eggs over; let sit in the fridge overnight and in the morning you have brunch ready to put in the oven.
1 c milk
1/2 c white wine
1 day old loaf of challah or peasant bread sliced into 1/2” slices
4 – 8 oz prosciutto
2 large handfuls of arugula
3 T olive oil
1 lb good cheese, sliced thin (I used a basil gouda)
3 ripe tomatoes sliced thin
1/2 c of your favorite pesto
4 oz goat cheese
4 eggs, beaten
Salt and Pepper
1/2 c heavy cream
One day before serving, mix the milk and wine in a shallow bowl. Dip slices of bread into milk mixture and then squeeze out the liquid back into the bowl. Place the slices into a 9 – 12″ diameter shallow gratin dish or quiche plate. Cover with one layer of prosciutto, and a handful of arugula leaves. Drizzle with 1 1/2 T of olive oil. Top with 1/2 of the cheese slices, slices of tomato and then drizzle or dot sparingly with the pesto.
Repeat the layers starting again with the bread. Dot the top with goat cheese. Beat eggs with salt and pepper and pour evenly over strata. Cover with plastic wrap and press evenly all over with hands to make sure that everything gets evenly soaked. Place in refrigerator overnight.
The following day, remove the dish from refrigerator. Preheat oven to 350. Drizzle the top with heavy cream. Bake for 45 – 60 minutes or until the strata is puffy and golden. Serve immediately with extra pesto if desired.
Modestly adapted from Silver Palate Good Times cookbook.
Times above do not reflect overnight chilling time.
Keywords: breakfast, strata, overnight casserole, pesto