Make-Ahead Smoked Salmon and Egg Strata with Fresh Green Salad
with Fresh Green Salad- Oeuf
- Blé
- Orge
- Lait
- Moutarde
- Noix
- Sésame
- Soya
- Peut contenir des traces d’allergènes
- Poisson
- Lait
- Oeuf
- Blé
- Crustacés
- Gluten
- Sulfites
Ingrédients: Lait 2 % • Œuf de catégorie A • Pain à sandwich (orge, blé) (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) • Champignons • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Épinards • Cheddar blanc (lait) (lait pasteurisé, substances laitières modifiées, crème, sel, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, cellulose, natamycine) • Échalote • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique).
Ingrédients
4 pièce(s)
Œuf
(Contient: Oeuf)
56 g
Jeunes épinards
2 pièce(s)
Pain à sandwich
(Contient: Blé, Orge Peut contenir : Noix, Sésame, Soya)
237 ml
Lait
(Contient: Lait)
½ tasse(s)
Cheddar blanc, râpé
(Contient: Lait)
1 pièce(s)
Échalote
½ cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Sésame, Soya, Poisson, Lait, Oeuf, Blé, Crustacés, Gluten, Sulfites)
113 g
Champignons
100 g
Tranches de bacon
Pas inclus dans votre livraison
½ cc
Sel*
0.13 cc
Poivre*
1 cc
Huile*
Ustensiles
Instructions
- Before starting, preheat the oven to 400°F.
Wash and dry all produce. - Cut buns into 1-inch pieces.
- To a large bowl, add eggs, Dijon, 1 cup milk and 1/2 tsp salt. Season with pepper, then whisk to combine.
- Add cubed bread to the bowl with egg mixture. Toss until the bread has absorbed most of the liquid, then set aside.
- Peel, then cut shallot into 1/4-inch pieces..
- Roughly chop spinach.
- Thinly slice mushrooms.
- Cut bacon into 1/4-inch pieces
- Grease a loaf pan with 1 tsp oil, then line with parchment paper.
- Heat a large non-stick pan over medium.
- When hot, add bacon and 2 tbsp water. Cook for 5-8 min, flipping occasionally, until crispy.**
- Remove the pan from heat. Using slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Discard all but 1 tbsp bacon fat.
- Add mushrooms to the same pan with reserved bacon fat. Cook for 3-4 min, until softened. Add shallots. Cook for 1 min, until softened.
- Remove the pan from heat, then add spinach. Cook for 30 sec, until wilted. Season with salt and pepper.
- Stir the bread-egg mixture. Add bacon, cooked veggies and cheese. Season with salt and pepper.
- Add the mixture to the prepared loaf pan.
- Gently press mixture into the pan, ensuring an even layer.
- Cover baking dish with foil. Bake for 35 mins in the middle of the oven.
- Carefully remove foil. Return to the oven and bake for an additional 10-14 min, uncovered, until strata is puffed up and the centre no longer jiggles when shaken. (NOTE: If serving the next morning, cool to room temperature, then cover and place in fridge. Once ready to serve, cut and divide between plates. Microwave for 1-2 min, until warmed through.)
- Once strata is cooked, set aside for 5 min. Divide strata between plates.
