Ham And Cheese On Rye Strata Recipe
Ingredients
| 1/2 pound cooked ham, cut into 1/2-inch cubes | ||
| 8 slices seeded or unseeded rye bread, cut into 1-inch cubes | ||
| 3/4 pound Montery Jack cheese, coarsely grated | ||
| 4 eggs, lightly beaten | ||
| Milk | 1 1/2 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| 1 teaspoon Dijon-style mustard | ||
| Pinch of cayenne or a few drops of Tabasco sauce | ||
| Worcestershire sauce | 1/2 Teaspoon | |
| 1/3 cup finely chopped scallions, white and tender greens | ||
| Salt | To Taste | |
Directions
Combine ham and bread cubes and spread in greased baking pan.
Sprinkle with half the grated cheese.
Mix together remaining ingredients in bowl and pour over ham, bread, and cheese.
Top with remaining cheese and refrigerate at least 2 hours, preferably overnight.
Approximately 30 minutes before baking, remove strata from refrigerator and preheat oven to 325°.
Bake for 45 minutes, or until surface is golden-brown.
Let "rest" 10 minutes before serving.
Sprinkle with half the grated cheese.
Mix together remaining ingredients in bowl and pour over ham, bread, and cheese.
Top with remaining cheese and refrigerate at least 2 hours, preferably overnight.
Approximately 30 minutes before baking, remove strata from refrigerator and preheat oven to 325°.
Bake for 45 minutes, or until surface is golden-brown.
Let "rest" 10 minutes before serving.
Chef
