Easter is just around the corner, and whether or not you celebrate this holiday, I think it is fair to say that the food associated with Easter is worth savouring regardless. Perhaps you have an entire spread planned, or maybe you’re going with something lighter, like finger foods; whatever your plans are, however, you might want to stay tuned for a potentially new dish to incorporate into your typical spread.
When I was searching for a recipe for today’s post, I knew I wanted to avoid the very stereotypical Easter dishes, like ham, mashed potatoes, and roasted carrots. All of these foods are dandy, but because they typically do make an appearance on the table at Easter, I wanted to share a recipe for something new and quirky while still paying homage to the holiday. I found a recipe for an Easter Breakfast Casserole from thepioneerwoman.com, and because it is such a neat idea, I thought it would attempt to rouse someone’s creativity and try making it for their Easter plans this year.
“Ingredients
- 2 tbsp. salted butter, plus more for the baking dish
- 1 medium (9- to 12-oz.) baguette, sliced 1/2-inch thick, about 40 to 50 slices
- 1/2 lb. thinly sliced deli ham
- 2 c. shredded gruyère cheese or Swiss cheese, divided
- 8 large eggs
- 2 c. whole milk, divided
- 1 c. half-and-half
- 1/4 c. chopped fresh chives, plus more for sprinkling
- 2 tbsp. dijon mustard
- 1 tbsp. chopped fresh thyme, or 1 tsp. dried thyme
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 2 tbsp. all-purpose flour
- Pinch of nutmeg
“Directions
- Butter a 13-by-9-inch casserole dish. Place half of the baguette slices in a single layer at the bottom of the dish. Shingle slices of ham in a single layer on top of the bread, overlapping as necessary. Sprinkle the ham with 1 ½ cups of shredded cheese.
- In a large bowl, whisk together the eggs, ½ cup of milk, half-and-half, chives, dijon mustard, thyme, salt, and ¼ teaspoon pepper. Pour the mixture evenly over the bread, ham, and cheese in the casserole dish. Top with the remaining bread in a single layer, pressing gently into the egg mixture.
- In a medium saucepan, melt the butter over medium heat until foamy. Whisk in the flour and nutmeg until well combined. Cook, whisking constantly, until the flour smells slightly nutty, 1 to 2 minutes. Whisking constantly, slowly stream in the remaining 1 ½ cups of milk, whisking until no lumps remain. Continue whisking over medium heat until the sauce thickens to a pudding-like texture, 4 to 5 minutes.
- To bake immediately: Preheat the oven to 350°F. Spread the white sauce over the surface of the casserole. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 35 to 40 minutes.
- Turn the oven to broil and broil the casserole for 1 to 2 minutes until golden brown. Let rest for 10 minutes, then top with more chives and serve,” the recipe explains.
I don’t know about you, but waking up to a lovely casserole on Easter sounds pretty darn tasty to me.
Photo by Eaters Collective on Unsplash
ontheedgeofeverything 