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Thursday, Nov. 5, 2009 08:24 am

Pasfield House Egg Strata


These recipes in the Illinois Bed and Breakfast Cookbook were contributed by Tony Leone, proprieter of the Pasfield House. Other Pasfield House recipes appear in every one of the cookbook’s categories.

Running a B&B sounds appealing to me except the part about regularly rising before dawn to prepare guest breakfasts. Leone has a solution: He and his Pasfield staff prepare stratas in individual ramekins topped with each guest’s preferred toppings. They’re covered and placed in each suite’s refrigerator, along with any other pre-ordered breakfast items. Guests simply pop the stratas in their suite’s microwave, a sort of do-it-yourself room service for maximum privacy. That way the guests can have their breakfast as early or late as they desire — and so can Leone and his staff!

Plan ahead. This dish needs to be refrigerated overnight!

“We start with fresh eggs and heavy cream to create one of the most delightful and smooth breakfast bakes around. Egg Strata is lightly seasoned and full of abundant flavor and taste throughout. This savory egg dish easily adapts to vegetables and/or cheese. Place bacon strips, ham, or salami cubes across the top and sprinkle crumbs of your favorite cheese. Combine bacon and cheddar, ham and Swiss, or salami and provolone.”

  • 1 T. extra virgin olive oil
  • 1 1/2 c. sweet onion, minced
  • 1/4 tsp. ground dried thyme
  • 3 cloves garlic, minced Vegetables of choice, blanched and chopped
  • 1 tsp. sea salt
  • 6 farm fresh eggs
  • 3/4c. heavy cream
  • 2 T. Dijon mustard
  • 2 T. chopped parsley
  • 1/2 tsp. white pepper
  • 5 c. bread (croissants) cut into 1-inch cubes.

Heat the olive oil in a large skillet over medium heat. Add the onions and thyme and cook until softened, about 5 minutes. Add the garlic and any desired vegetables. Season with salt and cook another five minutes; set aside. In a medium bowl, whisk together the eggs, cream, mustard parsley and pepper. Spread half of the bread cubes over the bottom of a 10x8x2 nonstick pan. Top with half of the vegetable mixture. Layer the remaining bread cubes and vegetables and pour the egg mixture evenly over the top. Cover and refrigerate at least two hours, preferably overnight.
The following morning: Remove the strata from the refrigerator and preheat the oven to 375F. Sprinkle with cheese and breakfast meat, if desired, and bake 40 minutes, or until firm in the center and golden brown. Let rest 45 minutes. Cut into strips and serve. Makes 6 – 8 servings.

Read the related article Getting away close to home.

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