portobello and asparagus egg strata

7/31/2019 Portobello and Asparagus Egg Strata

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Portobello and Asparagus Egg Strata

Portobello and Asparagus Egg Strata

Submitted by: Whole Foods Market

Serves 8

This savory egg dish easily adapts to other vegetables or cheeses, like blanched broccoli

rabe and sharp cheddar, or artichoke hearts with a Parmesan and Fontina combo.

Ingredients with an asterisk (*) are available in theWhole Foods Market Family of Brands.

Ingredients

1 tablespoon extra virgin olive oil*

1 1/2 cups chopped yellow onion1/4 teaspoon dried thyme

3 cloves garlic, finely chopped

1 (8-ounce) package Baby Bella mushrooms, thinly sliced1/2 pound asparagus, trimmed and cut into 1-inch lengths

1 teaspoon salt

8 eggs

1 cup milk*2 tablespoons Dijon mustard*

3 tablespoons chopped parsleyBlack pepper to taste

5 cups (1-inch) cubes sourdough bread4 ounces herb or plain goat cheese, crumbled*

Method
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Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened,

about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5

more minutes longer. Set aside. Meanwhile, whisk together eggs, milk, mustard, parsley,pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside.

Spread half of the bread over the bottom of a lightly greased 9-x13-inch baking dish. Topwith half of the mushroom mixture and a third of the goat cheese. Layer with remaining

bread and mushroom mixture, and pour egg mixture evenly over the top. Cover strata and

chill overnight.

Preheat oven to 375F. Remove strata from refrigerator and bring to room temperature

while the oven heats. Sprinkle remaining two-thirds goat cheese over the top and bake untilfirm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before

serving.

Nutrition

Per serving: 230 calories (100 from fat), 11g total fat, 4g saturated fat, 220mg cholesterol,660mg sodium, 19g total carbohydrate (2g dietary fiber, 6g sugar), 14g protein

Tags:Vegetarian

Note: We've provided special diet and nutritional information for educational purposes. But

rememberwe're cooks, not doctors! You should follow the advice of your health-careprovider. And since product formulations change, check product labels for the most recent

ingredient information. See ourTerms of Service.

Mashed potato egg boats
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Inspired by another

Shopsin's menu item, 'potato egg boats', Dana and I also made our own version, but withmashed potatoes I had in the fridge and a popover pan. I wanted these nice and crispy so I
http://www.shopsins.com/media/redshops/shopsiemenu.pdfhttp://www.shopsins.com/media/redshops/shopsiemenu.pdfhttp://farm4.static.flickr.com/3419/3188689530_915f16921b.jpg?v=0http://www.shopsins.com/media/redshops/shopsiemenu.pdf


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used a high temp oven and a preheated cast iron pan, but you can use whatever you want.

Mashed Potato Egg Boats

1 c leftover mashed potatoes

a big pinch of shredded cheese4 eggs

Preheat your oven to 400, and put your cast iron (muffin) pan into the oven to heat up.When hot, drop a teaspoon of butter into each one. Roll your potatoes into balls, then press

into preheated pan and hollow out, pushing the potatoes up along the sides. Bake 10-15

minutes, until starting to brown. Loosen the sides (this will help later), sprinkle in a little

cheese, and crack and egg into each potato cup. Bake until the egg whites are set, and serve

immediately, sprinkled with salt and pepper.

Bacon Cheddar Cheese Balls
http://farm4.static.flickr.com/3261/3187847511_507cf71914.jpg?v=0


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Makes: 18 servingsServing size: 1/4cup

Yield: 4-1/2 cups

Prep: 40 mins Chill: 2 hrs Stand: 45 mins

make this recipe user reviews (1)

Bacon Cheddar Cheese Balls
http://clipit%28%274809980318%27%2C%27r157413%27%2C%27recipes%27%2C%27s3%27%2C%27rcbhg1%27%2C%27bhg%27%2C%27cliplink%27%29/http://clipit%28%274809980318%27%2C%27r157413%27%2C%27recipes%27%2C%27s3%27%2C%27rcbhg1%27%2C%27bhg%27%2C%27cliplink%27%29/http://www.bhg.com/recipes/printRecipe.jsp?recipeId=R157413&catref=rcbhg1http://www.bhg.com/recipes/printRecipe.jsp?recipeId=R157413&catref=rcbhg1http://www.bhg.com/recipe/appetizers-snacks/bacon-cheddar-cheese-balls/#commentshttp://www.bhg.com/recipe/appetizers-snacks/bacon-cheddar-cheese-balls/#commentshttp://www.bhg.com/recipe/appetizers-snacks/bacon-cheddar-cheese-balls/#commentshttp://www.bhg.com/recipes/printRecipe.jsp?recipeId=R157413&catref=rcbhg1http://clipit%28%274809980318%27%2C%27r157413%27%2C%27recipes%27%2C%27s3%27%2C%27rcbhg1%27%2C%27bhg%27%2C%27cliplink%27%29/


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Ingredients

1

pound extra sharp cheddar cheese*, finely shredded

2

8 ounce package reduced-fat cream cheese (Neufchatel)

1

2 ounce jar sliced pimiento, rinsed, drained, patted dry, and chopped

1/4

cup apricot preserves

2

tablespoons milk

1

teaspoon Worcestershire sauce

1/4

teaspoon bottled hot pepper sauce

8 - 10


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slice bacon, crisp cooked and crumbled

1/3

cup pistachio nuts, chopped

Celery stalks, cucumber slices, apricot halves, and/or toasted baguette slices

Directions

1. In a very large bowl combine cheddar and cream cheese; let stand to come to room

temperature (about 45 minutes). Add pimientos, apricot preserves, milk, Worcestershire,hot pepper sauce and about 1/2 of the cooked bacon. Beat with an electric mixer onmedium speed until almost smooth.

2. Cover and chill cheese mixture (and cooked bacon) 2 hours or until easy to handle.Divide into portions; on waxed paper shape into balls. Cover and chill. Roll in bacon bits or

pistachios within 4 hours of serving.

3. Serve with celery, cucumber, apricot and/or toasted bread slices. Makes 18 (1/4-cup)

servings.

Nutrition Facts (Bacon Cheddar Cheese Balls)

Servings Per Recipe 18, Calories 218, Protein (gm) 11, Carbohydrate (gm) 6, Fat, total (gm) 17, Cholesterol (mg) 49, Dietary Fiber, total (gm) 1, Sodium (mg) 361, Percent Daily Values are based on a 2,000 calorie diet
http://www.bhg.com/recipes/collections/june/?psrc=R1206BSR6249R509PR

portobello and asparagus egg strata

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