Ingredients

• 8
• ouncesasparagus spears, trimmed and cut into 2-inch pieces
• 5
• cupsFrench bread cubes
• 2
• cupsshredded Gruyere or white cheddar cheese, (8 oz.)
• 1/2
• cupchopped onion
• 1/4
• cupchopped chives or green onions
• 8
• ouncescooked ham, diced
• 10
• eggs
• 1 1/2
• cupsmilk

Directions

1. Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green.

2. In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread.

3. In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover; refrigerate until ready to bake.

4. Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes.

5. Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.

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