Aunc.1818
net.cooks
utcsrgv!utzoo!decvax!ucbvax!ihnss!cbosg!harpo!chico!duke!unc!smb
Mon Feb 8 22:51:07 1982
24 hour wine-cheese omlet
Here's a wonderfully decadent brunch dish a friend served. I haven't
made it yet -- I'll do so this weekend -- but have eaten it, and it's
marvelous.
--Steve
1 large load day-old french bread (break into small pieces)
6 T unsalted butter -- melted
3/4 lb shredded Swiss cheese
1/2 lb shredded Montery Jack
[9 slices Genoa salami, chopped]
1/2 c white wine
4 large green onions, chopped
1 T mustard
1/4 t pepper
1/8 t red pepper
16 eggs
3 1/4 c milk
1 1/2 c sour cream
2/3 c grated Parmesan
Butter 2 3-quart baking pans (9x13").
Spread bread over bottom; drizzle butter over bread.
Sprinkle with Swiss and jack cheeses [and salami].
Beat together eggs, milk, wine, onion, mustard, and pepper until foamy.
Pour over cheese.
Cover with foil and refrigerate 24 hours, or overnight.
Remove from refrigerator 30 minutes before baking.
Bake, covered, at 325 degrees for 1 hour until set.
Uncover, spread sour cream, sprinkle with parmesan and bake 10 minutes
till browned.
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