Breakfast Strata

The best thing about a breakfast strata is that you put it all together the night before, refrigerate and just pop it in the oven in the morning.  Within 45 minutes to an hour you have a lovely brunch.

The amounts for this dish vary based on the amount you want to make.  You can have as much or as little bacon/mushrooms/asparagus as you like.  Simply ensure that your milk/egg mixture is enough to soak through all of the bread.

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Ingredients:

• Bread
• Eggs
• Milk
• Bacon
• Mushrooms
• Onions
• Asparagus
• Grated cheese
• Salt and Pepper

Steps:

1. Fry the bacon mushrooms and onions till tender, not crispy
2. Cube bread into small bite size pieces
3. Cut asparagus into small bite size pieces
4. Toss bread, bacon, mushrooms and asparagus together
5. Place in oven proof dish
6. Whisk eggs, milk, salt and pepper together
7. Pour over bread mixture evenly.  Press down to ensure all of the bread is soaked through
8. Sprinkle grated cheese on top
9. Cover and refrigerate overnight or at least 2 hours to allow the egg/milk mixture to soak in completely
10. Pre-heat oven to 350°
11. Uncover dish and bake for 45-60 minutes, till golden brown and all the egg mixture is cooked through

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Caesar Salad

• Cook bacon until slightly crisp, but not over cooked.  Cool and chop into small pieces.
• Wash and rip romain lettuce into bite size pieces.
• Some people add croutons, but since I don't like them, I don't add them!
• Sprinkle with fresh grated parmasean cheese.
• Toss with dressing.  Serve immediately.

Caesar Salad Dressing (adapted from the Joy of Cooking)

• Peel 4 cloves of garlic and mash using a fork with 1/2 tsp salt
• Whisk in:
• 2 tsp fresh lemon juice
• 1 tsp Worcestershire sauce
• salt and ground pepper to taste
• a generous dollop of anchovy paste
• Add in a slow and steady stream, while whisking constantly 1/2 cup extra-virgin olive oil
• Whisk continuously until you have a thick emulsion.