Strata is an Italian layered casserole. It's very similar to the Passover minas we recently discussed. There are a lot of American dishes called "breakfast strata" that are sort of halfway between a bread pudding, savory pie and a regular American style casserole, with eggy custard to bind. A normal stata is held together with egg rather than custard, though adding some dairy can be nice for breakfast. The breakfast recipes are shallower and less layery than normal strata (besides the milk), but have strata in their history. Another way to think of it is layered kugel. Below is a link to a Southern Living recipe that's in one way an extreme example of non-layeriness, but on the other, still has more stock and wine than dairy, so more like its roots than average. Most of the recipes for breakfast strata that I've seen are really just bread puddings. To truly have the name "strata" there should be layers of fillings between layers of bread. Or filling between layers of potato. Or squash. Or it can be levels, like in a 9 layer dip, rather than repeating layers like in a lasagna. Layers is the issue, not what's in it. :)

Trader Joe's hollandaise: INGREDIENTS clarified butter (butterfat [milk]). water, butter (cream [milk], natural flavor, annatto [for color]), egg yolk, enzyme modified egg yolks, canola oil, lemon juice concentrate, hot pepper sauce (distilled vinegar, red pepper, salt), cultured dextrose (for freshness), pectin, carrageenan and locust bean gums, dijon mustard (distilled vinegar, water, mustard seed, salt, white wine, citric acid, turmeric, spices). contains milk and eggs. absolutely your right to eat processed food, I'll pass- the real thing with no preservatives or unnecessary thickeners is just too easy to make and tastes so much better!

artemis-ma YES!!!!!! I made english muffins with avacado and an egg yolk and all was well! Must have been the egg white that was bothering him! Not worried about the cholesterol cause he was only eating 4 or 5 eggs a week anyway. Olychick, our next step is to get some duck eggs and give them a try (We have to plan this out so we don't have any all day activities for a couple of days, if you know what I mean!) Everyone else....Thanks for all of the suggestions! The smoothies and any kind of oatmeal/mush are rejected cause he went to boarding school in Scotland for 7 years and woke up to "mush" days a week! =) Nancy

I should have done this in my original post to save you guys the trouble of going in search of the recipe: Originally Posted by Glenda: Eggs benedict casserole 6 English muffins 10-12 ounces Canadian bacon ^^I buy the pkg ham cubes 8 large eggs 2 cups milk 1 teaspoon onion powder cooking spray 1/2 teaspoon paprika easy hollandaise sauce- (I just use Knorr) Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving. To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving. Makes 10 servings.