Breakfast Layered Pepper Custard

Ingredients:

8 cups unflavored croutons
3 cups half –and–half
7 eggs whipped
Celtic   Grey   Sea Salt
1½ teaspoons freshly ground white pepper
4 Portobello medium mushrooms, stems removed
Olive oil
2 cloves of garlic peeled and minced
1 table spoon finely chopped fresh rosemary
Freshly ground Tellicherry black pepper
1 medium yellow onion, peeled and diced
2½ cups grated Fontina cheese
¼ cup Italian parsley

You may make your own croutons using seed bread to add a lot of texture to this dish.

Preparation:

Whisk the eggs and half & half together with 1 ½ teaspoons Celtic Grey Salt and freshly ground Muntok White pepper.  Cover.  Set aside in the fridge.

Brush mushrooms with olive oil, topside down in a hot skillet until lightly browned.  Turn.  Brown again.  Transfer to a lined baking sheet top side down.  Sprinkle with garlic,1/2 teaspoon rosemary, a little salt and freshly ground Tellicherry.  Drizzle with a little olive oil. Bake on center oven rack at 325 degrees for 10 minutes or until tender.  Let cool 10 minutes, then cut into ½ inch square pieces. Set aside.

Heat skillet with a little oil.  Add onion, ½ tablespoon rosemary; season with salt and freshly ground Tellicherry black pepper.  When onions are beginning to brown, set aside.

Spread ½ of the croutons on an oiled a 9 x 13 inch baking dish.  Layer ½ of the mushrooms and onions on top.  Layer ½ of the cheese and parsley on top.  Add remaining croutons, and repeat layers.  Remove custard from refrigerator and pour of other ingredients.  Cover with wax paper and set a cookie sheet on top to keep wax paper sealed around pan.  Chill in fridge over night.

Heat oven to 325 degrees.  Remove cookie sheet and wax paper.  Cover with tin foil.  Poke fork holes in corners to vent.  Bake on center oven rack 1hour.  Remove foil.  Bake and additional 20 minutes or until top is golden brown and custard is set in the center.  Cool 10 minutes and serve warm.

Pepper-Passion Recipes