Earthfare Easy Easter Breakfast
Asparagus, Leek and Fontina Strata
1 Tbs. of Earth Fare non-salted butter
5 cups of asparagus, cut into 1-in pieces
2 cups thinly sliced leeks
½ cup water
3 Tbs. chopped fresh parsley
2 tsp. minced tarragon, fresh or dried
1 tsp. grated lemon rind
12 – slices of sandwich bread
1 cup shredded fontina cheese
2 ½ cups low-fat milk
3 large eggs
1 egg white
1 cups fresh breadcrumbs (about 2 slices)
Salt and pepper
Melt butter in a large nonstick skillet over medium-high heat. Add asparagus, leeks and water. Bring to a boil. Cover and reduce heats. Simmer for 10 minutes. Stir occasionally. Stir in parsley, tarragon, lemon rind, salt and pepper.
Place bread in a single layer in a 13 x 9 " baking dish coated in cooking spray. Add asparagus mixture and top with ½ cup of cheese. Repeat process with remaining bread, asparagus and ½ cup cheese.
Combine pepper, milk, eggs. Whisk until well-blended. Pour over strata. Cover and chill overnight.
Preheat oven to 400'
Uncover. Sprinkle with breadcrumbs. Bake for 40 minutes or until set.