Still working on that beef brisket from the other day. Here is a bit of it with three eggs fried sunny side up served on a loaf of nan. Perfect for sopping up the runny yellows. Is a piece of nan bread properly known as a “loaf”? I’ve called them rounds before because loaf just didn’t seem correct but that is probably a cultural bias.
Some of my favorite fast food. I bought a 5 lb brick of the lamb loaf already cooked and sliced, and froze it in meal sized portions. There is enough left for one more meal for the two of us. I like the nan loaves but they are not ideal for gyros, at least these aren’t. They are just a tad thick, and they break rather than fold. Great flavor, though.
I bought some brown mushrooms the other day and they weren’t getting any fresher so they needed to be cooked into something. What the heck is a breakfast strata? I didn’t have any idea there was such a thing until a Google search for “mushrooms + breakfast” landed me at this site. The recipe was a guide for me this morning.
With just a little trim it fit right into my little round casserole dish. I had a half stick of Andouille sausage left from my last gumbo so I diced that and cooked it with the mushrooms and a diced onion.
So, after drying nan loaves in a low oven for about a half hour one went into the bottom of the buttered casserole and was topped with half the mushroom sausage mixture and a half cup of shredded cheeses, then another layer the same way.
I covered the dish with plastic wrap and set a small dish atop that weighted with a jar of mayo and set it into the fridge to let the nan soak up all the eggy goodness. Was telling myself how crafty I was when I went to get some cream for my coffee and saw that the custard was all over the shelf in the box. Ack! Ok, Ok, I should’ve held the mayo! [groan] Try the veal..
All in all, this I will rate as a success. Next time I will have some better bread and I’ll take the time to let the dish soak, maybe overnight in the fridge.