Ham & Eggs Strata With Tomato Basil Jam

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 english muffins
• 12 slices black forest ham (or smoked back bacon)
• 6 eggs
• 1 cup milk
• 1 tablespoon dijon mustard
• 1/4 teaspoon ground pepper
• 1 pinch salt
• 1 1/2 cups tomatoes, drained and diced (canned or fresh)
• 1/4 cup sugar
• 2 tablespoons onions, finely chopped
• 1 tablespoon red wine vinegar (or wine vinegar)
• 1/4 cup basil, fresh and chopped
• salt and black pepper

Recipe

• 1 split english muffins and put 2 ham slices between tops and bottoms. arrange in a buttered 7 x 11 casserole dish.
• 2 in a bowl, whisk eggs until blended; whisk in milk, mustard, pepper and salt. pour over sandwiches in dish and use a rubber spatula to carefully flip sandwiches over a few times, pressing gently, so the muffins absorb the egg mixture.
• 3 cover and chill for at least 6 hours or for up to 24 hours.
• 4 tomato jam: combine tomatoes, sugar, onion and vinegar in a small saucepan. bring to a boil over medium high heat, stirring until sugar is dissolved. reduce heat and boil gently, stirring often for about 20 minutes or until reduced to a thick, jammy consistency.
• 5 transfer to a bowl and let cool completely. stir in basil and season with salt and pepper. cover and chill until serving, for up to 3 days.
• 6 to serve: preheat oven to 350.
• 7 remove jam from fridge and let come to room temperature, uncover baking dish and carefully flip sandwiches over in dish.
• 8 bake stata for about 30 minutes or until a knife inserted in the centre comes out clean. let stand for 5 minutes before serving. serve sandwiches with tomato jam dolloped on top or on the side.