Welcome to Edith’s cooking club: A recipe. Who knows what comes next?

Edith never did get that strata baked, what with Art’s mysterious death, the clues from his pockets she had to follow to discover what he’d been up to, Brody, the new dog she had to walk, and of course, the unexpected  friendship with Kathleen, her too-perfect daughter-in-law.  When things settle down and everyone can relax a bit, she’ll probably try the recipe again. She still has most of the ingredients except the muffins which Brody has learned to love.  This time  a lover might sit across the table from her.  But until then, I’m offering to anyone who has made it to this blog and has read this far EDITH’S CANADIAN BACON STRATA RECIPE.

This is not entirely because I’m a recipe sharer, or even a strata fan, but because EDITH, the book, is  on a tour across the nation, visiting a number of other folks’ blogs and their followers, introducing her story,  and maybe convincing some of these people to buy the book to find out if this cranky older woman killed her husband or not.  Edith wondered most of the way through the book also. Edith and Art weren’t very close.

I’m advised I should offer my readers on this tour an award for spending  a little time with Edith.  I couldn’t  figure how white wine, Edith’s favorite drink, could be delivered to anyone but me.  So strata it is.  Easter is coming.  Maybe this dish would be great for a spring celebration as well as Edith’s interrupted Christmas brunch. Bon appetite!

Edith’s Canadian Bacon Strata
*       Softened butter for pan
4       English muffins, split, toasted, cut in half
1/2    pound sliced Canadian bacon, slices halved
1/3     cup finely shredded parmesan cheese
8       eggs
3       cups milk

1 1/2 tablespoons Dijon mustard

         Coarse salt and ground pepper
1/4     teaspoon Tabasco sauce
Butter a 2-quart shallow baking
dish. Alternately arrange, cut side
down, muffin halves and bacon in.
dish. Sprinkle with cheddar and
parmesan cheeses. Set aside.
In a large bowl, whisk together eggs,
milk, mustard, ½ teaspoon salt,
pinch of pepper and hot sauce. Pour
over muffins and bacon. Cover
tightly with plastic wrap. Refrigerate
2 hours, or up to overnight for an
especially custardy consistency.
Pre-heat oven to 350 degrees.
Remove plastic wrap and a place
baking dish on a rimmed baking
sheet. Bake until puffed and set in
center, about 1 hour and 30 minutes.
Tent loosely with foil if strata
starts to brown too quickly. Let
stand 10 minutes before serving.

The Oregonian