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Creamy Egg Strata

Source of Recipe


Southern Living, February 2012



List of Ingredients



• ½ (16-ounce) French bread loaf, cubed (about 5 cups)
  
• 6 Tbsp butter, divided
  
• 2 cups (8 ounces) shredded Swiss cheese
  
• ½ cup freshly grated Parmesan cheese
  
• 1/3 cup chopped onion
  
• 1 tsp minced garlic
  
• 3 Tbsp all-purpose flour
  
• 1½ cups chicken broth
  
• ¾ cup dry white wine
  
• ½ tsp salt
  
• ½ tsp freshly ground pepper
  
• ¼ tsp ground nutmeg
  
• ½ cup sour cream
  
• 8 large eggs, lightly beaten
  
• Garnish: chopped fresh chives
  






Instructions



1. Place bread cubes in a well-buttered 13-x 9-inch baking dish. Melt 3 tablespoons butter, and drizzle over bread cubes. Sprinkle with cheeses.
   
   
2. Melt remaining 3 tablespoons butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 4 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste. Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly. Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours.
   
   
3. Let strata stand at room temperature 1 hour. Preheat oven to 350° F. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.
   
   Makes 8 to 10 servings.