Parc Restaurant Bistro & Café in Philadelphia (Rittenhouse Square) for brunch on Saturday. Parc is a Steven Starr restaurant serving traditional bistro fare in a charming Parisian ambience. We were having a post-wedding celebration that day since they were unable to make it to our wedding. What better way to start our day then with mimosas and eggs! I decided to go with the scrambled eggs, bacon, and Lyonnais potatoes. You’re probably thinking, “why would you get scrambled eggs, I’m sure there was a gajillion others items you could have chosen.” Fact is, I like plain and simple, and guess what? My eggs were perfect and full of fresh herbs! I especially loved the chives in my eggs and thought, hmm what a great idea! So since I’ve been on a hunt for a strata/quiche/frittata recipe, I decided to incorporate some of those flavors on my Sunday cooking spree. I made this egg concoction Sunday morning in anticipation of throwing it in the oven that night when Anthony came home from work for a nice Sunday Breakfast for dinner so we could watch my new favorite show “America’s Next Great Restaurant” at 8pm.
1 ¼ cups milk
2 plain bagels (med-large sized), split, cut into 1/2-inch pieces
1 bag of mixed cheddar shredded cheese (or your choice)
1 medium onion, finely diced
1 teaspoon dried basil leaves
1 tablespoon chives
¼ cup turkey bacon, uncooked, diced finely
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, beat eggs and milk. Add remaining ingredients; mix well. Pour into baking dish. Sprinkle some more cheese over the top. Cover; refrigerate 8 hours or overnight.
- Heat oven to 350°F. Uncover dish; bake 50 to 55 minutes or until golden brown and center is set.
*if using smaller bagels, you may need to use three. It’s best to use bagels when a day or two old so they get nice and crispy in the oven.