[rschoi_75]

One of my all time favorite breakfast dishes!

Chorizo & Portabella Strata

Ingredients:
- 8 inch length of french bread
- 6 oz x-virgin olive oil
- 6 whole eggs
- 2 egg yolks
- 6 oz heavy cream
- 1 lb chorizo sausage
- 1-2 portabella mushrooms
- 3/4 cup grated gruyere cheese
- 1 sprig fresh sage
- 1 clove garlic
- 1 Tbsp chopped tyme
- 1 Tbsp chopped parsley or chervil
- salt & pepper to taste.
- Meat loaf pan or 9 x 400 hotel pan

Preparation:
1) Warm the olive oil in a water bath and infuse with sage about 5 mins. Remove and discard sage.
2) Slice bread lengthwise into 3 layers while oil is warming. set aside.
3) Chop mushrooms into 1/2 inch cubes and saute with garlic, chopped herbs and sage infused oil. Add salt and pepper as needed. remove and set aside.
4) Remove casings from chorizo and brown chorizo in same saute pan as the mushrooms.
5) In your meat loaf pan, place the bottom of the french bread, add a layer of chorizo, portabella, and cheese. Repeat for the second layer and top off with the the last slice of french bread.
6) Beat eggs, yolks, and cream together. Pour egg mixture over the bread until covered. cover with plastic wrap and place some weights on top to keep bread submerged in the egg mixture. Refrigerate for at least 8 hours.
7) Preheat oven to 350 F and remove strata from the refrigerator. Let sit for 30 minutes before baking.
8) Bake for approx. 60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes and enjoy!