Perhaps this is on the grounds that special times of year are stuffed into the colder time of year season, yet it surely seems like breakfast and early lunch meals are consistently on the menu this season. Goulashes are good, blistering, and consistently stacked with protein to help adhere to your bones on those cool mornings and early evenings.
A layers is basically an egg breakfast goulash yet with the expansion of toasted, or hard, bread blended in. Consider it an exquisite breakfast bread pudding with vegetables rather than a sweet custard.
One of my number one things about making something however exemplary as a layers may be the capacity to modify it as I would prefer. For example, a layers generally may utilize something like laborer bread or maybe an old French roll, yet for this situation I utilized a portion of brioche and I was unable to be more joyful with my choice. In each dish that I make, I am continually hoping to give an equilibrium of flavors, so the pleasantness in the bread assists with evening out the taste from the pungent pancetta or the exquisite butternut squash and umami mushrooms. There isn’t anything better than getting a nibble with the entirety of the various preferences on them for a character blast. With the entirety of this being said I will say assuming you need to adhere to a conventional layers bread decision, then, at that point I say do it, and yes it will in any case be astonishing.
While the bread toasts in the broiler I chose to set aside the effort to caramelize some yellow onions in the delivered pancetta fat. To appropriately caramelize onions you need to set aside the effort to do it, that is it. You are taking a gander at an at once something like 20 minutes to get a decent earthy colored caramelization on the onions. From that point, I included the vegetables and sautéed them for a couple of moments. The significant thing here is to not overcook the squash and mushrooms since they will likewise cook in the stove.
- 1 loaf of brioche bread cut into 1” cubes
- 5 ounces of small diced pancetta
- 1 peeled and julienne yellow onion
- 1 cup of medium diced butternut squash
- 1 cup each of sliced cremini and button mushrooms
- 3 cups of packed baby spinach
- 10 eggs
- 2 cups of shredded gruyere cheese
- 3 cups of whole milk
- 6 to 8 slices of mozzarella cheese
- Kosher salt and fresh cracked pepper to taste
- Preheat the oven to 375°.
- Spread out the brioche on a ½ cookie sheet tray lined with parchment paper and bake for 15 minutes or until toasted on all sides. Set aside.
- Next, add a large pan to a burner over medium heat and cook the pancetta until browned.
- Once cooked, set the pancetta aside and add the onions to the pan and caramelize, about 20 minutes.
- Once browned add in the squash and mushrooms and sauté for 5 to 7 minutes over medium heat. Remove from the burner.
- Add the toasted brioche to the pan along with baby spinach, salt and pepper and mix. Transfer the mixture to a deep casserole pan.
- In a large bowl whisk together the eggs, milk, gruyere cheese and salt and pepper until combined. Pour the mixture overtop of the toasted brioche and vegetables and mix in.
- Spread out the mozzarella slices over top and evenly sprinkle on the cooked pancetta.
- Wrap the pan in foil and bake for 30 minutes.
- Remove the foil and bake for a further 15 minutes or until browned and firm in the center.
- Let cook for 3 to 5 minutes before serving.