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Make your own fresh tomato salsa, as I have done, or buy a good quality fresh salsa in the refrigerated section of your supermarket. The flavors are best if you make the salsa just before baking and serving. It goes together quickly and because the egg bakes in less than 10 minutes the entire dish including preparation and cooking times will take less than 30 minutes. Vary the seasoning in the salsa depending on your preference. I like cilantro while others prefer basil. Lemon or lime juice or a little wine vinegar can be used. Red or white onion and all red or half red and half yellow tomatoes are also good. Be creative.
Makes 4 servings
Tomato salsa:
2-1/2 cups diced (1/4 inch) tomatoes 2-3 large ripe tomatoes
¼ cup finely chopped sweet onion
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh cilantro or basil
2 teaspoons fresh lime or lemon juice, or to taste
1 to 2 teaspoons minced jalapeno
½ teaspoon Kosher salt, or to taste
4 large eggs
1 cup shredded Monterey Jack or Mozzarella cheese
1. Make the salsa: Combine the tomatoes, onion, olive oil, cilantro or basil, lime or lemon juice, jalapeño an salt in a bowl; stir to blend.
2. Brush with olive oil 4 gratin dishes approximately 1 inch deep and 5 inches in diameter or use large (about 10 ounce ramekins). Preheat oven to 400 °F.
3. Distribute the salsa evenly among the prepared dishes. Make an indention in the middle of the salsa in each dish and break an egg into it. Top with the cheese, dividing evenly.
4. Place on a cookie sheet and place in the oven. Bake until the white is set, 8 minutes for a soft cooked egg. Remember the eggs will continue cooking when they are removed from the oven. Serve at once with toasted bread. |
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The strata is the perfect make ahead dish for breakfast, brunch or a simple supper.
The ricotta gives this strata a pudding-like consistency. contributes a creamy texture to this strata that makes it almost pudding-like in consistency. For best flavor use your own roasted and peeled red peppers, although you could use a jarred variety. Just make sure to rinse them well and pat dry before using.
Makes 6 to 8 servings
2 roasted red pepper, peeled, seeds and stems removed
1 tablepsoon extra virgin olive oil
1 small garlic clove, crushed through a press
Kosher salt and freshly ground black pepper
1 container (15 ounces) ricotta cheese
1 cup grated Parmigiano-Reggiano
Freshly grated nutmeg
5 large eggs
2 tablespoons chopped fresh basil
1. Select an 8 cup (approximately 9 inches square) shallow baking dish. Lightly coat with butter.
2. Cut the roasted peppers into 1 inch strips and place in a bowl' add the olive oil, garlic, pinch of salt and grinding of black pepper. Stir to blend; set aside.
3. In a medium bowl combine the ricotta, ½ cup of the grated Parmigiano-Reggiano, one of the eggs and a grated of nutmeg. Whisk to blend.
4. In another bowl whisk the remaining 4 eggs until blended. Whisk in the milk, remaining ½ cup Parmigiano-Reggiano, ½ teaspoon salt and a grinding of black pepper.
5. To assemble the strata use half the bread to make a single layer in the buttered baking dish, cutting them to fit tightly, if necessary. Spread the ricotta mixture evenly over the bread. Sprinkle with the basil. Arrange the roasted peppers in an evenly layer on top. Drizzle with any juices left in the bowl. Top with the remaining bread to make a second even layer once again cutting to fit, if necessary.
6. Carefully pour the custard mixture evenly over the top using a spatula to press on the bread so that the milk is evenly absorbed. Cover with plastic. Refrigerate at least 4 hours or overnight before baking.
7. To bake preheat oven to 350oF. Uncover and bake until puffed and browned, about 45 minutes. |
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