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Asparagus, parmesan and ham strata
Asparagus, parmesan and ham strata
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Country-style breakfast casserole with asparagus, ham, and parmesan layers.
Ingredients:
  • 1 bunch asparagus, trimmed, cut into 2cm lengths
  • 200g baby spinach leaves, stems trimmed
  • 12 thick slices white bread
  • 60g (3/4 cup) finely grated parmesan
  • 100g leg ham, finely chopped
  • 4 eggs, at room temperature
  • 300ml thin cream
  • 185ml (3/4 cup) milk
  • 11.80 gm Dijon mustard
  • Salt & freshly ground black pepper
  • Crisp green salad, to serve (optional)
Instructions:
  • Lightly coat four 325ml ramekins or ovenproof dishes with the luscious melted butter.
  • Blanch the asparagus in salted boiling water for just 30 seconds until tender crisp. Shock in ice water, then drain and set aside.
  • Bring the water back to a boil and add the spinach. Cook for 30 seconds until just wilted. Drain, cool slightly, and gently squeeze to remove excess water using your hands.
  • Cut rounds from the bread using a 9cm cutter and place one in each greased dish. Layer with 1/4 cup of parmesan, then evenly distribute half of the ham, asparagus, and spinach. Repeat with another layer of bread, 1/4 cup of parmesan, and the remaining ham, asparagus, and spinach.
  • In a jug, whisk together eggs, cream, milk, mustard, salt, and pepper. Pour two-thirds of the mixture into the dishes and let it sit for 15 minutes to soak. While waiting, preheat the oven to 160°C.
  • Press leftover bread into the dishes, then pour the remaining egg mixture over the top and sprinkle with the remaining Parmesan. Bake in a preheated oven for 35 minutes or until the centers are set. Enjoy with a side salad.

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