• 1/2 cup Ottavio Olive Oil
  • 8 Eggs
  • 3/4 to 1 loaf Asiago Cheese Bread
  • 3/4 teaspoon Adams Reserve Truffle Salt
  • 1 wedge Frescolina Ricotta Salata, crumbled
  • 2 cups Colby Jack Cheese, grated
  • 1 jar Cookwell & Company Green Chile Stew
  • Crema Mexicana and Green Onion for Garnish

Preheat oven to 350 degrees.  Coat a 13 X 9 inch baking pan with Olive Oil. 

Tear Bread into chunks and place on bottom of baking dish.

Beat eggs in a large bowl with remaining Olive Oil and Truffle Salt

Add Green Chile Stew to egg mixture and whisk to incorporate.

Crumble Ricotta over bread

Top with 1 cup Colby Jack Cheese.  Pour egg mixture over bread and use spoon to move egg well into bread.

Top with remaining Colby Jack Cheese and bake for 30 – 45 minutes, or until knife inserted into middle comes out clean and top is lightly browned.

Garnish with chopped Green Onion and Crema Mexicana.

Makes a great breakfast dish!

  1. coastalcrone says:

    Sounds perfect for a make-ahead breakfast for guests! Just add strong coffee!

  2. trkingmomoe says:

    Like always you have given me some new ideas for brunch. Thanks for sharing.

  3. I have never had a strata before.
    I really love how well thought your recipes are..so many layers of flavor ..different cheeses, truffle salt..it must make for an amazing result

    • Chef Emil says:

      The strata was originally developed by the poor. As the bread became old and started to stale they would incorporate it into these wonderful dishes rather than throw it out. Thank you for your kind words, they help to continue to inspire me to continue!

  4. belocchio says:

    Isn’t is amazing what one can do with a little left over bread. Now this I would like to eat at midnight. You know the kind of night I mean – the one where you’ve just watched three James Cagney movies on Turner Classic Movies. The perfect sustenance for a midnight supper. Virginia

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