Mini Sausage and Red Pepper Stratas

© Katherine Stetson

The sky is the limit with this savory bread pudding. Replace the sausage and pepper with any other components. Just be sure to pre-cook any meat or vegetable.

Makes four 8-ounce stratas;

  • 2 slices bread, in ½ inch cubes
  • 2 large eggs
  • ¾ cup half and half
  • ½ cup cooked and crumbled sausage
  • ¼ cup diced and sautéed red bell ppepper
  • ½ cup shredded sharp cheddar
  • ¼ cup crumbled Feta cheese
  • ½ teaspoon dried dill
  • Sea salt
  • Freshly ground pepper

Toast the bread cubes on a cookie sheet in a 400 degree oven until lightly toasted. Set aside to cool.

In a bowl large enough to hold all the ingredients, whisk the eggs and half and half until blended. Stir in the bread cubes, meat, vegetable, and cheese. Season to taste with salt, pepper and dill.

Cover bowl with plastic wrap and leave at room temperature for one hour. (Alternatively, you can refrigerate the bowl for several hours or overnight.)

Preheat oven to 400 degrees. Fill four 8-ounce muffin cups with the egg mixture. Sprinkle on some additional shredded cheese, if desired. Bake for 20-25 minutes until tops are nicely browned.

Fontinella and Black Forest ham Soufflé

© Katherine Stetson

A leftover soufflé can be reheated in the oven or microwave.  The rise will have diminished but the flavor is all there!

For three 8-ounce soufflés:

Prepare soufflé cups by rubbing the insides with unsalted butter.  Finely grate a dry cheese and sprinkle a sufficient amount inside the cup to adhere to the butter and tap out any excess.  Place cups on a baking sheet and set aside.

  • 2 tablespoons unsalted butter
  • 2 teaspoons flour
  • pinch of cayenne pepper
  • pinch of nutmeg
  • 1/2 cup milk
  • 1/2 cup grated Fontinella cheese
  • 1/3 cup minced Black Forest ham
  • 1 tablespoon chopped fresh chives
  • 2 eggs, separated
  • pinch of cream of tartar

Preheat oven to 375 degrees.

Melt butter in a small saucepan over medium heat.  Add flour, cayenne and nutmeg and whisk briefly until incorporated into the butter.  Pour in milk and continue to whisk until mixture comes to a boil and has thickened.  Remove from heat and stir in cheese, ham and chives.  Scrape mixture into a medium bowl and stir briefly to facilitate its cooling.  Stir in egg yolks until well combined.  Set aside.

Whip egg whites and cream of tartar until stiff peaks have formed.  Scoop ¼ of the egg whites into the cheese mixture and stir in completely.  Gently fold in remaining egg whites in three batches.  Divide mixture amongst the prepared soufflé cups and bake for 20 – 25 minutes.  Do not open the oven door during baking or the release of heat will interfere with the soufflés rising.  Serve immediately.

Asparagus and Jack Omelet

© Katherine Stetson

A great use for leftover grilled or roasted asparagus.  Top with fresh chives or any other available fresh herb.

For each omelet:

  • 2 eggs
  • 1 teaspoon milk
  • freshly ground pepper, to taste
  • 1/3 cup cooked asparagus, cut into ½ inch pieces
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • ¼ cup grated Monterey Jack cheese
  • 1 teaspoon fresh chives

Melt butter with olive oil in a small nonstick skillet over medium-medium high heat.  Add asparagus pieces and cook until heated.  Whisk eggs with milk and pepper until frothy and add to skillet.  Use a rubber spatula to gently push egg edges towards center, letting loose eggs run into the empty space.  Sprinkle on the Jack cheese.

When omelet is cooked to desired doneness, fold in thirds and plate.  Sprinkle with chives and sea salt and freshly ground pepper.

Quiche Lorraine

© Katherine Stetson

The classic Lorraine with the addition of sautéed shallot.

Makes one deep-dish quiche, serving six.

  • pastry for one pie crust
  • 1 tablespoon unsalted butter, softened
  • 8 slices bacon, cooked until crisp and crumbled
  • 2 shallots, sautéed in olive oil until tender, cooled
  • 4 large eggs
  • 2 cups half and half
  • 1 cup shredded Swiss cheese
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon freshly grated nutmeg

Preheat oven to 425 degrees.

Line a deep dish pie pan with the pastry.  Crimp edges and spread inside bottom with the softened butter.

In a blender, combine eggs, half and half, salt pepper and nutmeg and blend until well mixed.  (Alternatively, place ingredients in a medium bowl and use an immersion blender.)

Distribute bacon, shallots and cheese in the bottom of the pastry.  Carefully pour in the egg mixture.  Crack some more pepper on top and place pie pan on a cookie sheet.

Bake at 425 degrees on the center rack for 15 minutes.  Reduce heat to 350 and continue cooking for an additional 30-40 minutes, rotating once, until the top is nicely browned and only a slight jiggle is discernable.

Allow to cool for ten minutes.  Slice and serve.

Deviled Egg Salad

© Katherine Stetson

Serve atop soft lettuce greens or in a grilled hot dog roll.

  • 5 hard boiled eggs, peeled and coarsely chopped
  • 2 tablespoons Dijon mustard
  • 1/3 cup mayonnaise
  • ¼ cup chopped scallion
  • 1 teaspoon fresh dill
  • ¼ teaspoon dried tarragon
  • pinch cayenne pepper
  • sea salt, to taste
  • freshly ground pepper, to taste

In a medium bowl combine all ingredients and mix thoroughly but gently.  Cover and refrigerate until ready to serve.

Scrambled Eggs with Cheddar and Chives

© Katherine Stetson

For four servings:

  • 8 large eggs
  • 2/3 cup grated sharp cheddar cheese
  • ¼ cup chopped fresh chives
  • ¼ cup half and half
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • sea salt to taste
  • freshly ground pepper, to taste

In a mixing bowl, whisk eggs and half and half until well combined.  Stir in the cheese and chives.

Heat a large skillet over medium heat and add butter and oil.  When hot, pour in eggs and stir gently until cooked to desired doneness.

Season with sea salt and pepper and serve immediately.

Cheesy Egg Casuelas

© Katherine Stetson

This recipe is cooked and served in the same dish; an authentic 4.5 inch cazuela.

For a nice variation, place about a tablespoon of minced ham, cooked sausage or bacon in the cazuela prior to adding the eggs.

For each cazuela:

  • 2 eggs
  • 1 tablespoon heavy cream
  • 1 tablespoon grated hard cheese, Aged Jack, Pecorino, Asiago or Parmesan
  • 1 teaspoon unsalted butter
  • sea salt, to taste
  • freshly ground pepper, to taste
  • buttered toast sticks, for garnish

Preheat the broiler.  Position oven rack in the middle.  Put cream and butter in each cazuela and heat briefly under the broiler, about three minutes, or until bubbling.  Remove from oven and add eggs, cheese and sea salt and pepper.  Return cazuelas to the broiler and cook for 5-6 minutes or until egg whites are just barely set.  Serve immediately on an underliner with buttered toast sticks. Be sure to caution your guests that the cazuela is very hot.

Fontina Egg Puffs

© Katherine Stetson

More fun with an aebleskiver pan!

Makes seven puffs.

  • 4 large eggs
  • 1 tablespoon half and half
  • ½ teaspoon dried or fresh dill
  • 7 cubes of Fontina cheese, approximately ¾ inch
  • sea salt and freshly ground pepper, to taste
  • butter flavored cooking spray

Preheat broiler.

In a medium bowl, whisk eggs, half and half and dill until well blended.

Spray an aebleskiver pan with cooking spray and heat pan on a medium setting on the stove.  Ladle the eggs into each of the aebleskiver divots and drop in a cube of cheese.  Cook until the edges set.  Put pan in broiler and watch carefully as the eggs continue to cook.  When eggs are completely set, remove the puffs with bamboo skewers, season with salt and pepper and serve immediately.

Antipasto Strata

© Katherine Stetson

The big flavors of this strata make it an excellent dinner dish served with a crisp salad.

  • 3 eggs
  • 1.5  cups whole milk
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon dried dill
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • 2.5 cups toasted bread cubes, ½ inch dice
  • 1 cup Antipasto Bowl
  • 2 tablespoons chopped fresh parsley
  • pinch of nutmeg
  • ½ cup freshly grated parmesan cheese

Lightly butter or spray an 8×8 baking dish and set aside.

In a large bowl, combine eggs and milk and whisk or blend to a smooth custard.  Stir in melted butter, dill, salt and pepper.  Add bread cubes, antipasto, parsley and nutmeg and mix gently to combine.  Pour mixture into prepared baking dish, cover with plastic wrap and refrigerate for 45 minutes.

Preheat oven to 350 degrees.  Sprinkle parmesan evenly on top of strata.  Bake for 45- 55 minutes, rotating the dish half way through cooking time.  When baked, rest on a rack for ten minutes prior to serving.

Copyright © Katherine Stetson, all rights reserved.