Brunch Strata with Arugula & Pear Salad

Brunch Strata with Arugula & Pear Salad

div class="separator" style="clear: both; text-align: center;"span style="font-family: Calibri, sans-serif; font-size: 15px; line-height: 17px; text-align: start;"Prepare ahead brunch strata served with an arugula & pear salad that will wow even your most picky guest! /span/divdiv class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-wxwE3AsRPns/UQAuNJqRPEI/AAAAAAAAA9c/jz7nbhihMoo/s1600/Strata+011.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="267" src="http://4.bp.blogspot.com/-wxwE3AsRPns/UQAuNJqRPEI/AAAAAAAAA9c/jz7nbhihMoo/s400/Strata+011.JPG" width="400" //a/divdiv class="separator" style="clear: both; text-align: center;"br / /divdiv class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-A16L0qeIOc/UQAuRET5J6I/AAAAAAAAA9k/o0Kedm1UfU/s1600/Aruagula+pear+salad+005.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="267" src="http://3.bp.blogspot.com/-A16L0qeIOc/UQAuRET5J6I/AAAAAAAAA9k/o0Kedm1UfU/s400/Aruagula+pear+salad+005.JPG" width="400" //a/divspan style="font-family: Calibri, sans-serif;"span style="font-size: 15px; line-height: 17px;"Quick and easy how-to video:/span/spanbr / span style="font-family: Calibri, sans-serif;"span style="font-size: 15px; line-height: 17px;"br / /span/span spanbr / /spanbr / br / br / div class="MsoNormal"Baked Brunch Strata/divdiv class="MsoNormal"Perfect for the holiday season; a make ahead brunch dish to wow even the most picky house guest!/divdiv class="MsoNormal"4 eggs + 4 egg whites/divdiv class="MsoNormal"1 cup whole milk/divdiv class="MsoNormal"2 tablespoons Dijon mustard/divdiv class="MsoNormal"¼ teaspoon fresh ground black pepper/divdiv class="MsoNormal"1 tablespoon fresh chopped rosemary/divdiv class="MsoNormal"4 cups cubed bread/divdiv class="MsoNormal"1 large package spinach wilted (or I box frozen chopped spinach thawed)/divdiv class="MsoNormal"1 cup peas/divdiv class="MsoNormal"2 cups smoked ham cubed/divdiv class="MsoNormal"1 ½ cups Swiss cheese grated/divdiv class="MsoNormal"3 slices bacon cooked and crumbles/divdiv class="MsoNormal"1 cup mozzarella shredded/divdiv class="MsoNormal"Wilt the spinach by placing in microwave safe bowl; cover with cling film.  Poke two holes in the plastic wrap and microwave on high for 2-3 minutes. Set aside to cool. Once cool drain by squeezing well./divdiv class="MsoNormal"In a large bowl whisk together the eggs, milk, mustard pepper and rosemary.  Add the ham and Swiss cheese then the cubed bread and combine well./divdiv class="MsoNormal"Place ½ of the bread mixture in a baking dish, top with spinach then peas.  Cover with remaining bread mixture and pat down with a spatula./divdiv class="MsoNormal"Cover with foil and bake for 40 minutes in preheated 375 oven.  Uncover and top with bacon then mozzarella and return to the oven, uncovered for 20 minutes.  Let rest for 15 minutes prior to serving./divdiv class="MsoNormal"br / /divdiv class="MsoNormal"/divdiv class="MsoNormal"bspan style="font-size: 12.0pt; line-height: 115%;"Blue d’Auvergne Cheese & Pear Salad/span/b/divdiv class="MsoNormal"bspan style="font-size: 12.0pt; line-height: 115%;"Serves 6 for Appetizer/Starter/span/b/divdiv class="MsoNormal"1/4 cup extra virgin olive oil/divdiv class="MsoNormal"4 tablespoons white balsamic vinegar/divdiv class="MsoNormal"¼ teaspoon salt/divdiv class="MsoNormal"1/8 teaspoon black pepper/divdiv class="MsoNormal"4 slices bacon/divdiv class="MsoNormal"2 fresh pears/divdiv class="MsoNormal"8 ounces arugula/divdiv class="MsoNormal"4 ounces Ile De France Blue d’Auvergne cheese/divdiv class="MsoNormal"br / /divdiv class="MsoNormal"Prepare a vinaigrette by mixing together the olive oil, vinegar, salt and pepper./divdiv class="MsoNormal"Set aside to let the flavors blend./divdiv class="MsoNormal"Set a large frying pan over medium heat./divdiv class="MsoNormal"Cut the bacon into 1 inch slices and put into the hot frying pan./divdiv class="MsoNormal"Sauté the bacon pieces until crisp./divdiv class="MsoNormal"Remove bacon and place on paper towels to drain./divdiv class="MsoNormal"Drain all but 1 tablespoon bacon grease from frying pan./divdiv class="MsoNormal"Core the pears and then cut into ½ inch circular slices./divdiv class="MsoNormal"Sauté pears in remaining bacon grease over medium high heat turning once, until edges are slightly browned./divdiv class="MsoNormal"Remove from the pan let drain on paper towels./divdiv class="MsoNormal"Spread arugula over a large platter and drizzle with ½ of the vinaigrette dressing./divdiv class="MsoNormal"Layer the pear slices over the arugula./divdiv class="MsoNormal"Top with bacon pieces./divdiv class="MsoNormal"Crumble the Ile De France Blue d’Auvergne cheese over the salad./divdiv class="MsoNormal"Drizzle with remaining dressing and serve./divbr /

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