In the Nov. 8, 2015, Feast section in the Bee, Linda Perkins of El Dorado Hills shared a photo of a baked egg dish that looked delicious. She stated that “after finding this recipe in the Sacramento Bee, it has become my favorite breakfast, especially when I have company. It is baked eggs (uove al forno).”
The recipe was not included in the article and I’ve tried to find it in the Bee’s recipe archives to no avail. I would love to try it. Can someone help?
Mary Gail Dorn, Auburn
How to contact the mailbox
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. Or email firstname.lastname@example.org or fax (916) 321-1109. Please include your full name, your city and phone number.
Prep time: 15 minutes
Cook time: 1 hour, 15 minutes
Serves 4 to 6
Vonnie Savarino of Carmichael was looking for a cheese dish recipe served as a main course at the Cenacle Retreat House on Fridays.
Michele Katsilomete of Orangevale shares that many decades ago, she received a copy of “Favorite Recipes From the Cenacle” from her grandmother, Arlene Russell of Fair Oaks. Katsilomete says it’s a very small collection of recipes and contains one main dish cheese casserole recipe that sounds like a match for Savarino.
3 cups whole milk
1 teaspoon salt
8 slices white bread, cut into 1-inch squares
2 cups grated cheese, sharp cheddar recommended
Whisk the milk and the eggs together. Add the salt. Place ½ of the bread cubes in bottom of buttered casserole dish. Cover with 1 cup cheese. Arrange remaining bread cubes over this layer and cover with rest of cheese. Pour the milk mixture over the strata, and press down on top bread layer to make sure it is moistened. Bake in preheated 300-degree oven for about 1 hour and 15 minutes.