Ham & Eggs Strata With Tomato Basil Jam |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Take the components of classic breakfast sandwiches and bake them in a strata and you've got a satisfying breakfast with very little fuss. This recipe does need chilling time, so take that into account Ingredients:
6 english muffins |
12 slices black forest ham (or smoked back bacon) |
6 eggs |
1 cup milk |
1 tablespoon dijon mustard |
1/4 teaspoon ground pepper |
1 pinch salt |
1 1/2 cups tomatoes, drained and diced (canned or fresh) |
1/4 cup sugar |
2 tablespoons onions, finely chopped |
1 tablespoon red wine vinegar (or white wine vinegar) |
1/4 cup basil, fresh and chopped |
salt and black pepper |
Directions:
1. Split English muffins and put 2 ham slices between tops and bottoms. Arrange in a buttered 7 x 11 casserole dish.
2. In a bowl, whisk eggs until blended; whisk in milk, mustard, pepper and salt. Pour over sandwiches in dish and use a rubber spatula to carefully flip sandwiches over a few times, pressing gently, so the muffins absorb the egg mixture.
3. Cover and chill for at least 6 hours or for up to 24 hours.
4. Tomato Jam: Combine tomatoes, sugar, onion and vinegar in a small saucepan. Bring to a boil over medium high heat, stirring until sugar is dissolved. Reduce heat and boil gently, stirring often for about 20 minutes or until reduced to a thick, jammy consistency.
5. Transfer to a bowl and let cool completely. Stir in basil and season with salt and pepper. Cover and chill until serving, for up to 3 days.
6. To Serve: Preheat oven to 350.
7. Remove jam from fridge and let come to room temperature, Uncover baking dish and carefully flip sandwiches over in dish.
8. Bake stata for about 30 minutes or until a knife inserted in the centre comes out clean. Let stand for 5 minutes before serving. Serve sandwiches with tomato jam dolloped on top or on the side.
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