Creamy Egg Strata


Let Creamy Egg Strata be the star of your next brunch. Made with Swiss and Parmesan cheese, this creamy egg dish is worth waking for.

Creamy Egg Strata
Photo: Iain Bagwell
Hands On Time:
35 mins
Total Time:
10 hrs 10 mins
8 to 10 servings


  • 1/2 (16-oz.) French bread loaf, cubed (about 5 cups)

  • 6 tablespoons butter, divided

  • 2 cups (8 oz.) shredded Swiss cheese

  • 1/2 cup freshly grated Parmesan cheese

  • 1/3 cup chopped onion

  • 1 teaspoon minced garlic

  • 3 tablespoons all-purpose flour

  • 1 1/2 cups chicken broth

  • 3/4 cup dry white wine

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • 1/4 teaspoon ground nutmeg

  • 1/2 cup sour cream

  • 8 large eggs, lightly beaten

  • Garnish: chopped fresh chives


  1. Place bread cubes in a well-buttered 13- x 9-inch baking dish. Melt 3 Tbsp. butter, and drizzle over bread cubes. Sprinkle with cheeses.

  2. Melt remaining 3 Tbsp. butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 4 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste.

  3. Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly. Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours.

  4. Let strata stand at room temperature 1 hour. Preheat oven to 350°. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.

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