Slow-Cooked Monte Cristo Strata
A slow-cooked twist on the classic Monte Cristo sandwich, this layered strata features ham, chicken, Swiss cheese, and a sweet currant glaze.
Equipment
- 3-quart slow cooker
- whisk,
- Nonstick cooking spray
Ingrediënten
- For the strata:
- 8 slices sourdough bread cubed
- 1 12-ounce can chicken (drained)
- 1 cup shredded Swiss cheese
- ½ cup chopped cooked ham
- 6 eggs
- ½ cup heavy cream
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp dried oregano leaves
- For the currant jelly sauce:
- 3 tbsp cider vinegar
- ¼ cup currant jelly
- 3 tbsp water
- 2 tbsp honey
- ½ tsp paprika
- 2 tbsp butter
- For garnish:
- ¼ cup powdered sugar
- ½ cup crisp rice cereal crumbs
Instructies
- Spray a 3-quart slow cooker with nonstick cooking spray.
- Layer the cubed sourdough bread, drained chicken, shredded Swiss cheese, and chopped ham in the slow cooker.
- In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and oregano.
- Pour the egg mixture evenly over the bread layers.
- Let it sit for 20 minutes, occasionally pressing the bread down into the liquid.
- Cover and cook on low for 4–5 hours, or until the egg mixture is fully set.
- Meanwhile, prepare the currant jelly sauce:
- In a small saucepan, combine the cider vinegar, currant jelly, water, honey, paprika, and butter.
- Bring to a simmer over medium heat, stirring frequently.
- Reduce heat and simmer for 8–9 minutes, until the sauce is slightly thickened.
- To serve, scoop out portions of the strata, drizzle with the warm currant jelly sauce, and sprinkle with powdered sugar and crisp rice cereal crumbs.
Notes / Tips / Wine Advice:
Serving Tip:
For a crispier texture, lightly toast the bread cubes before adding them to the slow cooker.
Wine Advice:
Pair with a sparkling rosé or a light Pinot Noir to complement the sweet and savory flavors.
Nutritional Information
Calories: 410 kcal | Carbohydrates: 38 g | Protein: 24 g | Fat: 18 g | Fiber: 2 g | Sugar: 15 g | Salt: 1.3 g
