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Add a photoServings: 6
Ingredients
- 6 x English muffin
- 3 Tbsp. sweet mustard
- 6 slc ham
- 6 slc Swiss cheese
- 6 slc tomato
- 8 x egg
- 2 c. lowfat milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 c. butter, softened
- 2 tsp lemon, juice
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Grease 13- x 9-inch (3 L) glass baking dish.
- Slice English muffins in half horizontally; spread lightly with mustard.
- Place half of the muffins, cut side up, in dish.
- Top with ham.
- Slice each piece of cheese in half diagonally; place 1 triangle over each piece of ham and set aside remaining cheese in refrigerator.
- Top with remaining English muffin halves, cut side up, and tomato slices.
- Separate 3 of the Large eggs, reserving yolks in small bowl; cover yolks with plastic wrap and set aside in refrigerator for sauce.
- Whisk egg whites with remaining Large eggs, the lowfat milk, salt and pepper; pour over muffins.
- Cover and chill for at least 4 hrs or possibly for up to 12 hrs.
- Using turkey baster or possibly spoon, baste English muffin slices with some of the egg mix.
- Arrange reserved cheese on top.
- Bake in centre of oven for 45 to 50 min or possibly till golden brown and egg mix is just set.
- Sprinkle with onion.
- Meanwhile, in small heavy saucepan over medium-low heat, whisk together reserved egg yolks, 3 Tbsp. (50 mL) water and the pepper; cook, whisking, for about 5 min or possibly till pale and thick sufficient to coat back of spoon.
- Remove from heat.
- Whisk in butter and juice.
- Serve hot with strata.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 6 servings | |
| Calories 442 | |
| Calories from Fat 208 | 47% |
| Total Fat 23.52g | 29% |
| Saturated Fat 12.35g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 298mg | 99% |
| Sodium 676mg | 28% |
| Potassium 445mg | 13% |
| Total Carbs 34.98g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.62g | 4% |
| Protein 22.97g | 37% |
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