too eggy :(
don't get me wrong, i love me some eggs. but, like most good things, only in moderation.
tonight i tried my hand at making a strata for the first time (i accidentally bought an extra loaf of bread, thought i'd branch out and try something new). i used: 6 slices of bread, one big onion, a couple handfuls of spinach, 3 portobello caps, half a bag of fake meat crumbles, 2 cups of milk and 8 eggs (recipes i'd looked at prior to my experiment used 9-12, so i thought 8 would be ok). i seasoned it thoroughly (thyme, oregano, garlic, red pepper, s&p), covered it with real parmesan (not the flavorless sawdust kind), and when it came out, all i could taste was EGG.
do i add more things? use less eggs? if i do that, will it all fall apart? will it be worth it to avoid feeling like im just having scrambled eggs for dinner?
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4 Comments:
Strata is breakfast or brunch at our house and not dinner.
I think your meal would have been great as a savory bread pudding or casserole with those ingredients
JerzeeTomato at 2:17AM on 10/15/08
I use eight eggs, too, and don't have that problem. Did you sautee the onion and portobello caps ahead of time? I usually do that (with garlic, too) to add extra flavor. I also use a lot of Worcestershire sauce. Here's my recipe if you want to give it a shot. Just sub in meatless crumbles for the sausage:
Non-eggy breakfast strata recipe
sheeats at 11:02AM on 10/15/08
Just curious. Were the eggs fresh?
LeahsJourney at 3:12PM on 10/15/08
i think so - i bought them that day, and yes, i did saute the onion and mushrooms first. DH didn't have a problem with the egginess, so maybe it's just me? thanks for the feedback friends :)
billyburgwife at 11:07PM on 10/15/08