Meatless Monday! Erik Estrada......huh?

***A re-post! Let's keep asparagus going strong for a few more weeks :-)***

We had Erik Estrada for dinner? Ponch? Huh?

Yes.....I was making this strata and my husband came into the kitchen and asked what we were having. "Asparagus Strata", I tell him.

"Erik Estrada?" He asks, confused. "the short one from CHIPS?"!!! Hahah!

"Yes, dear"

It was good for a laugh and this meal will always be called, "Erik Estrada" in our house. And I assure you, this will be a staple in our house. LOVED it! Love you, too, Ponch.

This recipe is from Better Homes and Gardens. I omitted the ham. No one missed it. My husband was in charge of cooking this after it was assembled and adding the eggs at the appropriate time, so props to him for making this look so lovely.

Erik Estrada

Ingredients

• 8 oz. asparagus spears, trimmed and cut into 2-inch pieces
• 5 cups French bread cubes
• 2 cups shredded Gruyére or white cheddar cheese, (8 oz.) (I used Asiago and yellow cheddar)
  
• 1/2 cup chopped onion
• 1/4 cup chopped chives or green onions
• 8 oz. cooked ham, diced (Omit for MM)
  
• 10 eggs
• 1-1/2 cups milk

Directions

1. Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green.

2. In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread.

3. In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover; refrigerate until ready to bake.

4. Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes.

5. Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.