Cheesy Bacon & Asparagus Strata
with Tuscan Home Fries & Balsamic Arugula Salad | Serves 4 ($8.75/serving)
We can’t think of a better way to honor the best mom in your life than this delicious Mother’s Day brunch. That’s why this year, we’re sending everything you need to make a restaurant-worthy meal at home—so you can focus on the great food and company, and forget about making reservations. You’ll start with an oh-so melty, cheesy bacon and asparagus strata. Crispy breakfast-style potatoes served up on the side make this a one-of-a-kind, mom-umental meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 unit
Shallot
6 ounce
Asparagus
24 ounce
Yukon Gold Potatoes
8 ounce
Bacon
6 unit
Eggs
(Contains Eggs)
13.5 ounce
Milk
(Contains Milk)
1 tablespoon
Tuscan Heat Spice
½ cup
Italian Cheese Blend
(Contains Milk)
8 ounce
Grape Tomatoes
2 ounce
Arugula
6 tablespoon
Mayonnaise
(Contains Eggs, Soy)
4 tablespoon
Pesto
(Contains Milk)
5 teaspoon
Balsamic Glaze
Not included in your delivery
Salt
Pepper
5 tablespoon
Olive Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 400 degrees. Wash and dry all produce. Butter a 2-quart baking dish (or 8-by-8-inch dish). • Dice ciabattas into ¾-inch pieces. Halve, peel, and dice shallot. Trim and discard woody bottom ends from asparagus; slice crosswise on a diagonal into ½-inch-thick pieces. TIP: If asparagus is thicker than a pencil, halve lengthwise first.
• Toss ciabatta pieces on a baking sheet with a large drizzle of olive oil. Season with salt and pepper. • Bake on top rack until golden brown and mostly dry, 8-10 minutes. Let cool at least 5 minutes.
• While bread toasts, slice bacon* into ½-inch pieces. Place in a large, preferably nonstick, pan over medium-high heat. Cook, stirring, until slightly rendered, 4 minutes. • Add shallot; season lightly with salt and pepper. Cook, stirring, until shallot is softened and bacon is cooked through, 4-5 minutes more. • Remove pan from heat. Let cool at least 5 minutes.
• Meanwhile, in a large bowl, whisk together eggs*, milk, half the Tuscan Heat Spice (you’ll use the rest in the next step), and ¾ tsp salt. • Once bread and bacon mixture have both cooled slightly, stir into bowl with egg mixture. Add asparagus; stir to thoroughly combine. Let soak until bread has absorbed some liquid, 5 minutes. • Pour into prepared baking dish. Sprinkle with Italian cheese. • Spray a large piece of foil with nonstick cooking spray. Cover strata with prepared foil, sprayed-side down. • Bake on middle rack for 25 minutes.
• Once strata has baked 5 minutes, dice potatoes into ½-inch pieces. Toss on a second baking sheet with a drizzle of olive oil, remaining Tuscan Heat Spice, salt, and pepper. • Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.
• Once strata has baked 25 minutes, carefully remove and discard foil. Return to middle rack until lightly browned, puffed, and cooked through, 10-15 minutes more. TIP: To check if strata is cooked through, poke a paring knife into center; it should be moist but not runny. • Remove potatoes from oven. Heat broiler to high. Broil strata until cheese is browned, 1-3 minutes. (TIP: Watch carefully to avoid burning.) Let rest at least 5 minutes before serving.
• Meanwhile, halve tomatoes. Toss in a small bowl with a drizzle of olive oil and season with salt and pepper. Add arugula and toss to combine. • In a second small bowl, combine mayonnaise, a drizzle of olive oil, and half the pesto (use the rest as you like). Season with salt and pepper.
• Cut strata into quarters. (TIP: We recommend running a butter knife around the edge of the baking dish for easier strata removal.) Divide between plates along with potatoes and pesto mayo. Scatter strata with tomato arugula salad and drizzle with balsamic glaze. (For picky eaters, serve salad on the side.) Serve.
