C. W. Worth House Bed and Breakfast

Rosemary and Goat Cheese Strata: Breakfast-Brunch

Servings: 8

Prep time:20 minutes

Ingredients:

• 

  1 Loaf of rustic bread such as Ciabatta, sliced

• 

  7 oz goat cheese, feta or combination of cheeses

• 

  8 sprigs Fresh Rosemary, remove leaves from stems

• 

  1 dozen Large eggs

• 

  3 1/2 cups Half and Half

• 

  1/4 teaspoon cayenne pepper, to your liking

• 

  1/2 teaspoon Dried Thyme

Step 1:

Preheat oven to 350 degress. Butter eight 6-8 ounce ramekins. In a large bowl, tear sliced bread into 1" pieces. Chop rosemary leaves finely and sprinkle over bread. Over this, crumble cheeses. Toss gently with slotted spoon.

Step 2:

In medium bowl whisk together eggs, half and half, and spices. Mix well. Pour egg mixture into bowl with bread/cheese mixture and combine well by gently mixing with large slotted spoon.

Step 3:

Using a ladle, divide mixture evenly among ramekins filling 3/4 full. Put on baking sheet and into oven. Bake in middle of oven until puffed and golden, about 25-35 minutes. They will puff and turn golden brown in the last 5-10 minutes. Remove from oven and let rest 5 minutes. Remove from ramekins with flexible spatula and place on plates.

Step 4:

Drizzle with creme fraiche over individual casseroles, sprinkle with paprika and top with extra sprigs of rosemary. Serve with bacon strips and broiled tomato. (Optional)