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An easy dish that is absolutely beautiful. Perfect for a wintery Sunday brunch. The curry lends a lovely golden color without being too heavy or spicy for a breakfast dish. Perfect served with fresh fruit and mimosas.

  • 3 tsp. butter, divided
  • 1 Cup broccoli florets, cut small
  • 1 Cup white button mushrooms, diced
  • 1/4 tsp. salt
  • 2 TB. sherry
  • 6 large eggs.
  • 2 Cups milk
  • 6 large slices crusty white bread, cubed
  • 1/2 Cup grated Mozzarella cheese

Preheat oven to 325. In a large skillet, melt 2 tsp. butter over medium heat. When the butter is hot, add the broccoli and stir. After 1 minute, add mushrooms and stir again. Reduce heat a bit, cook for 2-3 minutes until mushrooms are translucent and giving off liquid. At this point, add SWEET CURRY POWDER and salt, stir to coat vegetables and cook curry for 1 minute. Add sherry, stir, remove from heat, cool until room temperature. Butter a deep, round casserole dish or six individual ramekins (small straight sided white bowls) with 1 tsp. butter. In a large bowl, beat together 6 large eggs with milk. Add the bread, cut into bite-sized hunks and stir. Pour in vegetable/curry mix, stirring to blend. Pour mixture into casserole dish or ramekins, sprinkle grated cheese over the top and place in 325 oven (a bit more grated cheese might be needed to top 6 individual servings). One large dish will need about 1 hour and 10 minutes of cooking time for the eggs to set, individual sized servings will need less time-30 to 40 minutes. When done, the strata will have risen well above the pan and appear set and golden brown on top. Let cool briefly (5 minutes or so) before cutting and serving. Don't set the strata in a cold, drafty place, or it will start to shrink.

Prep. time: 15 minutes.

Cooking time: 1 hour, 10 minutes.

Serves: 6.

Sweet Curry Powder 2.2 oz. 1/2 cup jar

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