Tuesday, April 10, 2012
At our Waynesville bed and breakfast I've been pulling out all of the Spring recipes for our scrumptious North Carolina breakfasts each morning. Enjoy the mellow spring flavors of ham, asparagus, swiss cheese with a hint of fresh rosemary.
Ham Asparagus Strata
A wonderful do ahead recipe that can be made the night before and baked first thing in the morning. Light and fluffy, this strata is totally devoured.
4 English Muffins, torn or cut into bite-size pieces (4cups)
2 cups cubed, cooked ham
2 cups freshly steamed, cut up asparagus
4 oz. shredded Swiss cheese
1 teaspoon fresh chopped rosemary
4 eggs, beaten
¼ cup sour cream
1 1/4 cups milk
2 Tbl. finely chopped onion
1 Tbl Dijon style mustard
In a greased 2 quart square baking dish spread half the muffin pieces. Top with ham, asparagus and cheese. Top with remaining muffin pieces.
In a bowl whisk together eggs and sour cream. Stir in the milk, onion, fresh rosemary, mustard and 1/8 teas pepper. Pour over layers in dish. Cover and chill overnight.
Bake, uncovered in 325 degree oven 60-65 minutes. Let stand for 5 minutes and serve.
I usually put Hollandaise Sauce over it. I make my sauce from scratch but Knorr makes a good Hollandaise.
You can find this recipe and many more in our very own Andon-Reid Inn Bed and Breakfast recipe book. Feel free to email us or give us a call and we will be more than happy to mail one out for you. Better yet...come stay with us and pick one up right out of our gift shop.
Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina