Croisstata with Asparagus, Ham and Cheese

Elevate your Easter or Mother’s Day brunch with this unique and adorable take on a strata! These “croisstatas” (quah-stah-tahs - we made that up, what do you think?) are quick to cook, easy to serve, and the flavors are heavenly. Wow your guests with a delicious combination of flaky croissants, savory ham, fresh eggs, spring asparagus, and two cheeses, adorned with vibrant edible flowers for a delightful presentation. 

Pair with a glass of Skål Sparkling— its crisp acidity cuts through the richness, refreshing your palate and enhancing the flavors!🍾

Croisstata with Asparagus, Ham and Cheese

Serves: 6

Recipe by Tanya Miller

Suggested wine pairing: 2020 Skål, 2021 Skål Sparkling Rosé

INGREDIENTS:

• 6 croissants (we love Costco’s!)

• 6 eggs

• 8 oz thinly sliced ham, cut into ½ in pieces

• ~12 spears asparagus, sliced into ¼ in rounds

• 1 heaping cup grated Fontina cheese

• 4-6 oz goat cheese, softened (a little warmer than room temp is ideal)

• ½ c heavy whipping cream

• 3 Tbsp finely diced white or red onion

• 2 tsp Herbes de Provence

• 1-1 ½ tsp salt (depending on how salty your ham is and your salt preference)

• 1 tsp dried thyme

• ¾ tsp rubbed sage

• 3 cloves garlic, finely minced

• 2 tsp olive oil

• Chives, finely diced

• Garnish: Viola flowers, which are edible (We found ours at Ace Hardware in the nursery section. Some grocery stores carry them in the produce section specifically for garnishing.)

INSTRUCTIONS:

1. Place croissants on their side and cut the top ¼-⅓ off. Using the tip of your knife, carefully cut into the croissant following its shape and leave about 1/3 in of bread on all sides. You can use your fingers to pull out the extra. Cut the insides into small bite size pieces and set aside.

2. In a medium frying pan, saute the ham on med-med high heat for 4-5 min, until it starts to caramelize slightly. Reduce heat to med, add the olive oil and onions, and saute for about 3 min. Then add the asparagus and saute 1 min, immediately toss in the garlic and herbs. Mix everything together and heat for 1 more minute. Remove from pan and place on a plate to cool.

3. Heat oven to 350°. In a medium size bowl, whisk the eggs, heavy cream, salt and pepper. Add goat cheese and whisk to combine. Then toss in about half of the Fontina, mix well with a spoon. 

4. Place the croissants on a parchment lined sheet pan and pour approx ½ cup of the egg mixture into each one. Distribute any remaining mixture evenly amongst the croissants. Top with the  bite size pieces of croissant and sprinkle with remaining cheese. Bake eggs to a minimum of 160° and the middle is thoroughly cooked. Approx 30-40 min.

5. Garnish with chives and edible flowers if you like. Serve immediately with a chilled glass of Skal. Cheers!