Oysters Rockefeller Strata With Artichokes

  1. Cook bacon in a Dutch oven over medium heat until crisp. Add fennel and onion to pan; saute 8 minutes or until soft. Remove bacon mixture from pan. Add undrained oysters to pan; cook 3 minutes or until edges of oysters begin to curl. Remove oysters from pan; discard cooking liquid. Chop oysters; add to bacon mixture. Stir in ham, parsley, and artichokes.
  2. Combine ricotta, nutmeg, red pepper, and 1 egg in a bowl; stir with a whisk until well-blended. Add 4 eggs; stir well. Stir in milk and spinach.
  3. Arrange half of toast in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spoon half of oyster mixture evenly over bread. Pour half of milk mixture over oyster mixture; repeat layers. Sprinkle with Parmesan and paprika. Cover; refrigerate 8 hours or overnight.
  4. Preheat oven to 350u0b0.
  5. Uncover and bake at 350u0b0 for 45 minutes or until set.
  6. Note: Fresh shucked oysters, which are often packaged in pop-top containers, come in three sizes; select, standard, and stewing. Standard are average size.

bacon, fennel bulb, red onion, oysters, ham, parsley, hearts, ricotta cheese, ground nutmeg, ground red pepper, eggs, milk, bread baguette, cooking spray, parmesan cheese, paprika

Taken from www.myrecipes.com/recipe/oysters-rockefeller-strata-with-artichokes (may not work)

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