Overnight Egg & Cheese Strata

Ingredients

• 6  to 8 asparagus stalks 
• 2 servings pepper black freshly ground
• 2 servings butter for greasing the baking dish
• 1 tbsp chives snipped finely
• 2 large eggs lightly beaten
• 8 oz fontina grated
• 4 slices mortadella thin
• 4 slices multigrain artisan bread thick hearty
• 2 servings sea salt 
• 1 cup milk whole

Equipment

• bowl
• frying pan
• oven
• whisk
• plastic wrap
• baking pan

Directions

1. Preheat the oven to 350°F/180°C/gas
2. Butter a small 4-cup/960-ml ovenproof baking dish.
3. Remove the crusts from the bread and cut into slices; you should have about 3 cups.
4. Lay the slices across the baking dish, slightly overlapping and allowing some edges to hang over the sides.
5. Whisk together the eggs and milk in a large bowl. Stir in half of the cheese and season with salt and pepper.
6. Pour three-fourths of the egg mixture over the bread cubes.
7. Peel the bottom half of the asparagus and break off the stem ends where it snaps naturally. Discard any woody stems.
8. Layer the mortadella over the bread and top with asparagus spears.
9. Pour the remaining egg mixture over the top and finish with the remaining cheese. At this point, you can bake the strata immediately, or cover with plastic wrap/cling film and refrigerate overnight for a surprise breakfast in bed.
10. Bake the strata until just set, 30 to 35 minutes.
11. Let cool slightly, sprinkle the top with chopped chives, and serve in the baking dish.
12. P.S. Double this recipe easily for a large crowd, and watch it disappear at every New Year's Brunch or potluck.
13. Bake for 1 hour in a 9-by-13-in/23-by-33 cm pan.
14. From The Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other by Sarah Copeland. Text Copyright © 2012 by Sarah Copeland; photographs copyright © 2012 by Sara Remington. Published by Chronicle Books LLC.