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Skillet Strata with Asparagus & Boursin

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Asparagus Soup

I’m thinking ahead to this weekend and the semi-controlled chaos of Easter morning.  It’s always a very big deal for the FamDam, mainly because of how The Bunny chooses to hide the prized baskets.  I know you’re not going to be able to fathom this, but that wacky little Bunny strings hundreds of yards of yarn through nearly every room of our house and leaves ‘the goods’ at the end of the string.  Three kids, three baskets, three different multi-colored yarn trails.

How does he do that? Those are some mad bunny skills, right?

It usually takes a good half an hour for the punks to wind their way through the massive web – keep in mind the string is woven over, under, around and through anything that’s sitting still: tables, chairs, couches, staircases, etc.  If the Bunny’s done his job well, there’s usually enough time for me to make a pot of coffee while he er, The Husband snaps the action shots.  When it’s all said and done, the punks will feast on peanut butter eggs and marshmallow peeps for breakfast.

It’s important to note here that The Husband gets quite a charge over this whole deal.  Apparently the Easter Bunny pulled these same shenanigans at his house when he was growing up – times six kids, can you imagine?  Good times!

Along with a few pilfered chocolate eggs (aka; ‘the mom tax’) and a steaming cup of high test, I’ll need a simple brunch dish to serve.  This recipe tastes quite gourmet, but comes together in a matter of minutes.  Lovely with some simple roasted redskin potatoes, crispy bacon and a colorful fruit salad, it’s the perfect springtime brunch!

Besides, you can’t schlep your kiddos off to church on a chocolate bunny buzz.


Serves: 4

Source:  cookscountry.com

  • 1 pound asparagus, tough ends snapped off, spears cut diagonally in 1” pieces (asparagus is on sale)
  • 6 large eggs (Sparboe brand are on sale)
  • 1 ¼ c. milk
  • Ground black pepper
  • 4 T. unsalted butter (Shur-Fine brand is on sale if you’re running low)
  • 1 small onion, minced
  • 4 slices good quality, hearty sandwich bread, cut into 1” squares
  • ¾ c. Boursin cheese, crumbled (find this with the good cheeses, usually near the feta)

Preheat the oven to 400.

Toss the asparagus with 2 tablespoons of water in a microwave safe bowl.  Cover and microwave on high until crisp-tender, about 2 minutes.  Drain well.  Whisk eggs, milk, and ¼ teaspoon of pepper in a large bowl.

Melt butter in a large non-stick, oven safe skillet over medium high heat.  When butter foams, swirl to coat skillet and add onion and ½ teaspoon salt.  Cook until onion is soft, about 3 minutes.  Add bread and cook, stirring frequently, until bread and onion are lightly browned, about 3 minutes.  Off heat, stir in asparagus and egg mixture until well incorporated.  Scatter cheese on top and bake until top is puffed and edges have pulled away from sides of pan, 15-20 minutes.  Slice into wedges and serve.


Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

  • lisanelson1

    Love this string idea – will try this next year for sure! And the strata sounds delish!!

  • lisanelson1

    Love this string idea – and the strata looks delish!!

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