How comforting is it to know that today is Saturday? 🙂
To wrap up Comfort Week, I felt it proper to share how Mr. Smith and I spend the most comforting meal of the weekend. That meal, of course, is BREAKFAST!
Question: Does anyone else go to bed Friday night excited about the breakfast they will enjoy the next morning?
Weekend breakfasts are my favorite because they provide an extra window of time to sleep in AND enjoy pancakes, crepes or waffles. It’s also one of my favorite meals to host friends. (Birthday and Christmas breakfasts being some of my favorite yearly traditions!) Unfortunately, pancakes, waffles and crepes can be a bit of hassle to cook when serving more than two people. No worries, though. This is why the breakfast strata was invented:
A breakfast strata is just like any other egg bake except that it contains bread. (Day-old bread is a celebrated item in our kitchen because it means a strata is in the future!) Here are 5 reasons why I love this dish:
- It can feed several people.
- It can be prepared the night before.
- Tis highly customizable and hard to screw up.
- Tis delicious served piping hot or at room temperature.
- Tis pretty.
Oops, that’s six reasons. I haven’t had my coffee yet.
Anywho, I’m fortunate to have friends who own goats that produce gallons of fresh milk. With this milk they produce the most delicious cheeses and yogurts. And goat cheese, it just so happens, makes for one magical breakfast strata! (I’m betting this little goatie played a roll in the magical salmon/fennel/tarragon chevre that I crumbled into my strata.)
Goats may make breakfast tasty, but these people right here are why breakfast is most comforting:
At least once every couple months, we invite our close friends over for breakfast where we sit and talk for hours. In between “Pass the butter” and “More coffee?” we all share what’s new in our lives, encourage one another, laugh together, cry together.
The meal brings us to the table, but our love for one another is what makes us linger there for three…four…even five hours. On our last breakfast, we visited until 2pm! A record. The only piece that was missing was another dear couple who couldn’t make it due to health. If you have time to direct some very healthy thoughts their way, I’d be ever grateful. 🙂
Call it a quirk of mine, but I love the sight of empty breakfast dishes. It means another good meal has been shared.
In need of a little comfort (or a lot)? Call up a friend and invite them over for the most comforting meal of the day. It’s the best form of therapy you’ll ever have.
What’s on your weekend breakfast table?
In need of more inspiration? Here are some of my breakfast favorites:
And, of course:
- 1 dozen large eggs
- 2 1/2 cups whole milk
- 1 loaf day-old French bread, cut into cubes
- 1 small onion, diced
- 1 cup grape tomatoes, halved
- 12 strips of cooked bacon, crumbled
- 1/2 breakfast sausage, cooked and broken into crumbles
- 1 heaping cup frozen spinach, thawed but not drained
- 4 ounces goat cheese, crumbled
- 1/2 cup sharp cheddar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- In a large bowl, lightly beat eggs until pale yellow. Stir in milk along with salt, pepper and garlic powder.
- Toss in the vegetables, bacon, sausage and goat cheese and stir until well combined. Place in a 9×13 dish that has been coated with cooking spray. Sprinkle with the cheddar, wrap tightly with plastic and place in fridge overnight or at least for 4 hours. This will allow the bread time to soak up the egg.
- Remove dish from fridge and allow to sit at room temperature while oven preheats to 350˚. Remove plastic wrap and bake strata for 50 minutes or until knife inserted in center comes out clean and strata doesn’t jiggle when shaken.
- Allow dish to cool for ten minutes before cutting and serving.