This is the perfect dish to wake up to on Christmas morning. Chef Corbin Tomaszeski shows us how easy a holiday brunch can be. You can make this dish the night before, pop it in the oven before you open your presents the next morning, and brunch is ready when you are!
3 pieces leek white and light greens
2 cloves garlic, minced
3 sprigs thyme, picked
2 tablespoons butter
2 tablespoons olive oil
300 grams smoked salmon, torn
300 grams goat cheese
2 cups milk
1 loaf rustic Italian bread, sliced
In a hot pan sautee leeks, add thyme and garlic after 2 minutes, stir until cooked through.
In a large liquid measure whisk together eggs and milk, add in sautéed leeks, stir.
Slice bread into 1/2 inch thick slices.
Layer 1/3 of bread snugly into bottom of greased 9 by 9 inch baking dish.
Spinkle on third of goat cheese and smoked salmon.
Repeat until full.
Pour over egg mixture.
Chill for 1 hour or overnight in fridge.
Bake at 350º F for 40-45 minutes.
Serve with mixed greens.
More Holiday Brunch Recipes from Chef Corbin:
Maple Candied Walnut, Endive and Treviso Salad
Boozy Breakfast Cocktail