Your Kitchen

Weekends and brunch just seem to go together, but who says they have to come together at a restaurant? Impress guests with a clever twist – combine two morning favorites, strata and baked eggs. The strata layer – bread, cheese and herbs – is nestled underneath two gently-baked eggs in ramekins lined with prosciutto or ham.

Serving is no-fuss. Each guest gets an individual ramekin, so there’s no dishing up at the last minute. Accompaniments can be as simple as a mixed greens salad, a platter of seasonal fruits and favorite brunch cocktails. For additional recipes, visit SafeEggs.com.

Individual Cheese & Herb Stratas

Preparation Time: 20 minutes Cook Time: 25 minutes Makes: 4 servings

8 thin slices prosciutto or deli ham 2 cups French or Italian bread cubes 2 TB melted butter 1/2 cup crumbled goat cheese 1/4 cup chopped fresh herbs (see note) 8 Safest Choice Pasteurized Eggs Salt, Coarse ground black pepper, Minced bell pepper (optional) & Chopped fresh herbs (optional)

Preheat oven to 400°F. Butter bottom and sides of four 10 to 12 ounce ramekins or spray with nonstick cooking spray.

Line each ramekin with 2 slices prosciutto or ham with some extending over sides.

In large bowl, toss bread pieces and melted butter together. Stir in cheese and herbs. Divide mixture evenly among ramekins pressing down lightly. Break 2 eggs into each ramekin. Add salt and pepper, as desired. Sprinkle bell pepper around eggs, if desired.

Place ramekins on rimmed baking sheet. Bake 25 to 30 minutes, until whites are set and yolks begin to firm, or to desired doneness. Garnish with additional herbs, if desired.

Notes:

• Other cheeses, such as cubed mozzarella or Cheddar, may be substituted for goat cheese. • One or a combination of herbs such as basil, rosemary, thyme, chives or parsley

may be used. ❚ Source: Family Features