Creamy Egg Strata
Source of Recipe
Southern Living, February 2012
List of Ingredients
- � (16-ounce) French bread loaf, cubed (about 5 cups)
- 6 Tbsp butter, divided
- 2 cups (8 ounces) shredded Swiss cheese
- � cup freshly grated Parmesan cheese
- 1/3 cup chopped onion
- 1 tsp minced garlic
- 3 Tbsp all-purpose flour
- 1� cups chicken broth
- � cup dry white wine
- � tsp salt
- � tsp freshly ground pepper
- � tsp ground nutmeg
- � cup sour cream
- 8 large eggs, lightly beaten
- Garnish: chopped fresh chives
Instructions
- Place bread cubes in a well-buttered 13-x 9-inch baking dish. Melt 3 tablespoons butter, and drizzle over bread cubes. Sprinkle with cheeses.
- Melt remaining 3 tablespoons butter in a medium saucepan over medium heat; add onion and garlic. Saut� 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 4 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste. Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly. Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours.
- Let strata stand at room temperature 1 hour. Preheat oven to 350� F. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.
Makes 8 to 10 servings.
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