Ham & Eggs Strata With Tomato Basil Jam
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 6 English muffins
- 12 slices black forest ham (or smoked back bacon)
- 6 eggs
- 1 cup milk
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon ground pepper
- 1 pinch salt
-
Tomato Jam
- 1 1⁄2 cups tomatoes, drained and diced (canned or fresh)
- 1⁄4 cup sugar
- 2 tablespoons onions, finely chopped
- 1 tablespoon red wine vinegar (or white wine vinegar)
- 1⁄4 cup basil, fresh and chopped
- salt and black pepper
directions
- Split English muffins and put 2 ham slices between tops and bottoms. Arrange in a buttered 7 x 11 casserole dish.
- In a bowl, whisk eggs until blended; whisk in milk, mustard, pepper and salt. Pour over sandwiches in dish and use a rubber spatula to carefully flip sandwiches over a few times, pressing gently, so the muffins absorb the egg mixture.
- Cover and chill for at least 6 hours or for up to 24 hours.
- Tomato Jam: Combine tomatoes, sugar, onion and vinegar in a small saucepan. Bring to a boil over medium high heat, stirring until sugar is dissolved. Reduce heat and boil gently, stirring often for about 20 minutes or until reduced to a thick, jammy consistency.
- Transfer to a bowl and let cool completely. Stir in basil and season with salt and pepper. Cover and chill until serving, for up to 3 days.
- To Serve: Preheat oven to 350.
- Remove jam from fridge and let come to room temperature, Uncover baking dish and carefully flip sandwiches over in dish.
- Bake stata for about 30 minutes or until a knife inserted in the centre comes out clean. Let stand for 5 minutes before serving. Serve sandwiches with tomato jam dolloped on top or on the side.
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