My sister-in-law, Mo, is known for throwing great parties. Brunches, dinners and everything in between. And they always feature fabulous food.
She made the following egg dish for brunch nearly a decade ago. It came from a recipe book made by the owners of a Bed and Breakfast where she had stayed in Santa Fe. I ordered the book just for this egg strata recipe, and although there are tons of other dishes that look scrumptious, I have yet to make any of them. This has become my go-to dish when I throw brunch, whether for a small gathering or a large holiday event.
A strata is an egg dish normally made with bread. This one uses tortillas, but you wouldn't know the difference. I love the fact that you can put everything together at night, slip it in the refrigerator and pop it in the oven the next morning. Sometimes, for large gatherings, I make two -- one with the green chiles and one without, mainly for the kids.
Green Chile Egg Strata Recipe
(from Grant Corner Inn's Breakfast, Brunch & Beyond New & Revised Cookbook)
6 flour tortillas
12 roasted, peeled, chopped green chiles or
4 cans chopped green chiles, drained
4 cups (1 pound) grated Monterey jack cheese
5 eggs, beaten
2 cups milk (skim is fine)
1 teaspon salt
Preheat oven to 350 degrees. Generously grease a 9x13-inch baking pan.
Cover bottom of baking pan with tortillas, cutting tortillas to fit without overlapping. Sprinkle with 1/2 the chopped chiles, then with half the cheese. Repeat layers, ending with cheese.
In medium bowl, combine eggs, milk and salt. Pour over layered ingredients. Let sand in refrigerator at least 1/2 hour; overnight is fine.
Bake at 350 degrees for 30 minutes, or until strata is slightly puffed and bubbly. Cool 15 minutes, then cut into squares.
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