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Portobello and Asparagus Egg Strata
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1/4 teaspoon finely chopped fresh thyme
- 3 cloves garlic, finely chopped
- 1 (8.0-ounce) package cremini mushrooms, thinly sliced
- 1/2 pound asparagus, trimmed and cut into 1-inch lengths
- 1 teaspoon fine sea salt
- 8 eggs
- 1 cup milk
- 2 tablespoons Dijon mustard
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon ground black pepper
- 5 cups (1-inch) cubes sourdough bread
- 4 ounces goat cheese, crumbled
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 1/2 teaspoon of the salt and cook until the mushrooms are tender, about 5 minutes longer. Set aside.
Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside.
Spread half of the bread over the bottom of a lightly oiled 9x13-inch 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.
Preheat the oven to 375°F. 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.
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- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1/4 teaspoon finely chopped fresh thyme
- 3 cloves garlic, finely chopped
- 1 (8.0-ounce) package cremini mushrooms, thinly sliced
- 1/2 pound asparagus, trimmed and cut into 1-inch lengths
- 1 teaspoon fine sea salt
- 8 eggs
- 1 cup milk
- 2 tablespoons Dijon mustard
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon ground black pepper
- 5 cups (1-inch) cubes sourdough bread
- 4 ounces goat cheese, crumbled