Sausage and Rosemary Strata
Panné Provincio
Cooking spray
1 pound breakfast sausage
8 large eggs
1 cup water
6 cups cubed (1/2 inch)
Panné Provincio
Roasted Garlic Bread
1 tablespoon chopped
fresh rosemary
1 cup shredded
Cheddar cheese
Preheat oven to 350°F. Coat 8 individual ramekins or
an 8-by-8-inch baking dish with cooking spray.
Sauté sausage over medium heat until cooked
through, breaking into small pieces; set aside.
In a large bowl, combine eggs and water and whisk
until well blended. Add bread cubes, cooked sausage,
rosemary and shredded cheese and mix well. Let the
mixture stand for 10 minutes.
Pour into the prepared dishes and set in the oven.
Bake individual ramekins for 25 minutes or the baking
dish for 40 minutes, or until the mixture is completely
set and the internal temperature is at least 165°F.
Let cool for 5 minutes and then serve warm or turn
out onto a plate and serve family-style. Makes 8 servings.
Tips: Top with chopped green onions to add color
and flavor. Ham can be substituted for the sausage.
Sprinkle with extra cheese after baking for a more
indulgent option.
Croissant Scramble
Vie de France
1 Vie de France butter
croissant
Vegetable oil
2 tablespoons chopped
green bell pepper
2 tablespoons chopped
red bell pepper
1 tablespoon
chopped onion
3 large eggs
1 tablespoon heavy cream
1 tablespoon chopped
mushrooms
Salt and pepper
1 1/2 slices tomato
3 slices avocado
Prepared hollandaise
sauce (optional)
Using a 3-inch round cookie cutter, cut a hole in the
middle of the croissant. Set aside.
Heat a medium sauté pan over medium heat. Add
enough oil to coat the pan. Add peppers and onion
and cook until slightly tender, about 5 minutes.
Whisk eggs and cream until fully blended. Add eggs
to the pan and cook, stirring often, until no longer
runny. Just before the eggs are finished, add mushrooms and salt and pepper to taste.
Place the 3 half-moon slices of tomato, standing up,
along the back of the hole in the croissant.
Place the 3 slices of avocado, standing up, in front of
the tomato.
Fill the hole with the eggs. Drizzle with hollandaise
sauce, if desired. Makes 1 serving.
