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Strata de Jonghe recipe

Strata de Jonghe.

Conveniently made several hours to overnightin advance, this egg and bread strata with shrimp makes a delightfulentree for an elegant brunch buffet.

Recipe: Strata de Jonghe

Cooking spray
4 cups (about 7 to 8 ounces) plain stuffing cubes
6 ounces tiny frozen cooked shrimp, thawed and drained
1/4 cup snipped fresh parsley
6 large eggs
1 1/2 cups non-fat milk
1 1/2 to 2 teaspoons garlic powder
1/2 teaspoon salt, optional
Cooked asparagus spears, optional

  • In 8 x 8 x 2-inch baking dish evenly coatedwith cooking spray, stir together stuffing cubes, shrimp, andparsley. In medium bowl, beat together eggs, milk, and seasoningsuntil well blended. Pour evenly over stuffing mixture. Cover.Refrigerate several hours or overnight.
  • Preheat oven to 350ºF (175ºC).Uncover baking dish. Bake until golden brown and knife insertednear center comes out clean, about 50 to 60 minutes. Garnishwith asparagus spears, if desired.

    Makes 4 servings.

    Nutritional information per 1/6 recipeusing 7.5 ounces stuffing cubes without salt and asparagus: Calories228, Protein 17 g, Carbohydrates 22 g, Total Fat 7 g, Cholesterol272 mg, Sodium 357 mg.

    Recipe and photograph provided courtesyof the American Egg Board.

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