Let Creamy Egg Strata be the star of your next brunch. Made with Swiss and Parmesan cheese, this creamy egg dish is worth waking for.

Ingredients

• 1/2 (16-oz.) French bread loaf, cubed (about 5 cups)
• 6 tablespoons butter, divided
• 2 cups (8 oz.) shredded Swiss cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup chopped onion
• 1 teaspoon minced garlic
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 3/4 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup sour cream
• 8 large eggs, lightly beaten
• Garnish: chopped fresh chives

Preparation

1. Place bread cubes in a well-buttered 13- x 9-inch baking dish.
2. Melt 3 Tablespoons butter, and drizzle over bread cubes. Sprinkle with cheeses.
3. Melt remaining 3 Tablespoons  butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender.
4. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned.
5. Whisk in broth and next 4 ingredients until blended.
6. Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened.
7. Remove from heat. Stir in sour cream.
8. Add salt and pepper to taste.
9. Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly.
10. Pour mixture over cheese in baking dish.
11. Cover with plastic wrap, and chill 8 to 24 hours.
12. Let strata stand at room temperature 1 hour.
13. Preheat oven to 350°.
14. Remove plastic wrap, and bake 30 minutes or until set.
15. Serve immediately.