I discovered this dish last year while hosting a family reunion here in the Pocono Mountains. My niece brought it and shared the recipe. It's a great dish to make ahead of time and freeze; then you'll have a fancy but easy-to-prepare breakfast whenever you host overnight guests.
This has become the brunch dish I'm known for here in Pearland. The recipe combines the favorite flavors of hearty, old-time country breakfasts with the ease of a modern, make-ahead dish. Try it—you'll enjoy it.
In our family, this special recipe is often served for our Christmas Day brunch. I was always looking for something unique to serve, and this rich, colorful dish certainly fills the bill. It tastes so good!
Last spring we visited old friends who serve this egg dish for Sunday breakfast before church. I thought it was wonderful and full of flavor. Besides, it's easy to make ahead. I use fresh asparagus and serve it with muffins and fresh fruit. —Betty Jacques, Hemet, California
I’ve always loved portobellos for their “stuffability.” I combined my favorite ingredients for this rich, savory main dish that’s wonderful for breakfast, brunch or even dinner! —Sylvia Waldsmith, Rockton, Illinois
"THE CROWINING GLORY of my aunt's breakfast table was this delightful bowl of fresh fruit. The glorious colors provided the perfect accent to her antique dishes and white linen tablecloth. Bite-sized pieces of melon were prepared the night before, slightly sweetened with corn syrup, and chilled in the icebox. The other fruits were added just prior to serving, making this dish a light, colorful complement to our breakfast."
You can easily prepare this the night before for a luncheon or during the morning for a dinner. I serve it year-round, for large groups like my card club or garden club, at picnics and at other occasions. When I do, just about always someone requests the recipe!
My husband and I have been married 49 years (two sons and five grand daughters). I've enjoyed cooking since I was a girl. My mother was an excellent cook, and she passed along many of the Pennsylvania Dutch recipes that are popular in this part or our state.
I especially like to make this breakfast dish when we have weekend guests. I fix it the night before, and the next morning I can sit, eat and enjoy their company. People often think I spent hours preparing it.
I make this ahead and serve this for Christmas morning breakfast. It has the ingredients of a classic eggs Benedict, which is encased in puff pastry to create beautiful loaf. You can refrigerate the assembled braid overnight, or freeze it for up to two weeks. Cover tightly with plastic wrap so the pastry doesn't dry out. Before baking, brush strudel with egg wash. Add 20 minutes to baking time is strudel is frozen.—Sarah Strohl, Commerce Twp, Michigan