Christmas Brunch
BREAKFAST STRATA WITH CARAMELIZED ONION, MUSHROOMS AND THYME
Serves 8
1 loaf crusty sourdough or French bread Preheat oven to 400 degrees.
4 to 5 slices bacon (optional) Cut bread into ¾ inch cubes and lay
on a baking sheet. Toast in the oven
10 minutes.
1 tablespoon oil
1 onion, very thinly sliced into rings
1 to 2 tablespoons butter
1 pound mushrooms, sliced
3 tablespoons fresh thyme leaves
10 large eggs
1 ½ cups whole milk (or half and half)
1 cup sour cream
1 teaspoon salt
½ teaspoon pepper
4 to 6 ounces goat cheese
1 ½ cups grated Gruyère, jack or
mozzarella cheese
Thyme sprigs for garnish
If adding bacon, spread out on a foil-
lined baking sheet and bake in the
oven 20 minutes or until crisp. Blot,
then cut into small pieces.
In a large skillet, heat oil over medium
high heat. Add thinly sliced onions.
Sauté, stirring often, for 2 to 3 minutes.
Then turn heat down to medium low,
continuing to cook until golden and ten-
der, about 10 minutes. In another large
skillet, heat b utter over medium heat.
Add sliced mushrooms and cook until
tender, about 10 minutes. Add fresh
thyme and a generous 3 finger pinch of
salt and pepper. Add the caramelized
onions to the mushrooms and set aside.
In a medium bowl, whisk eggs, milk,
sour cream, salt and pepper.
In a large bowl, add the toasted cubed
bread. To this add the mushroom-
onion-thyme mixture and bacon crum-
bles if using. Add the grated cheese and
2
⁄ 3 of the crumbled goat cheese (saving
the rest for the top) and gently mix.
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