Tuesday, May 19, 2009

Portobello and Asparagus Egg Strata aka Brunch with Ponch

We had a few friends over for brunch on Sunday. I have decided that a 1:00 p.m. start time works best for brunch. One of the dishes I prepared was a recipe from Whole Foods. The portobello and asparagus egg strata was quickly devoured. You make it the night before so that the bread soaks up all the flavors and some of the eggs. You can either use plain or herb goat cheese. I choose the herb kind and would up the garlic cloves - next time - from three to four for an added kick. On the day you bake it you sprinkle the remaining goat cheese on top and bake for 45 minutes, allowing it to stand 10 minutes before serving.

Some clever types at the table had to go there and mention Erik Estrada (Ponch on Chips). We had a short chuckle about it. Get it? Of course, and most likely you groaned. However, I will forever associate Ponch - now - with the tasty Strata severed for brunch. I hope you will try it. This one is going on the make again list.

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