Mom’s Cheese Royale
Prepare the Night Before for a Fast and Decadent Breakfast
This recipe essentially works out to be equal parts bread to cheese if you don’t want to get out a measuring cup!
Ingredients:
7 slices bread
4 tbsp butter (optional)
1/2 lb sharp white cheddar cheese, cubed
2 c milk
3 eggs
Salt and peper, to taste
Preparation:
1. Preheat the oven to 350 F.
2. Butter the bread and remove crusts. Cube. You should have about 4 cups.
3. Place the cubed bread in a large bowl and toss with the cubed cheese and put the mixture into a 6 cup soufflé dish.
4. Crack the eggs into a blender and add the milk. Season with salt and pepper and whiz for 30 seconds. Slowly pour over the bread and cheese.
5. Cover with plastic wrap and refrigerate over night.
6. Remove from refrigerator and bake for 50 min or until golden and puffed.
Servings:
4 to 6
TABLE OF CONTENTS
Andrea Stewart
It’s not surprising that three of Andrea Stewart’s favourite foods are bread, butter and champagne, since her approach to all things culinary has always been pure and simple. This experienced, creative and enterprising chef and editor approaches cooking and eating with a solid appreciation for fresh, local and seasonal ingredients. Andrea’s journey with food began while living in France, working as an au pair for Grace Jones. While feeding the young offspring of the famous singer, she was tempted on a daily basis by the busy, colourful French food markets. Later on, she spent a summer at Ecole de Gastronomie Francaise Ritz-Escoffier and fell in love all over again with everything France had to offer. Upon returning to Canada, she was accepted at the acclaimed Stratford Chefs School and after completing her first year she headed to New York to further sharpen her skills, working alongside some of the finest (including Iron Chef Masaharu Morimoto) and catering Martha Stewart’s executive meetings. Andrea returned to Toronto in 1996, and further immersed herself in her career, working at some of the city’s top food fixtures, including Mildred Pierce and Ace Bakery. She eventually took a side-step out of the kitchen and into the halls of magazine publishing, landing a position as Food Editor of Wish Magazine in 2004. While inspiring busy Canadian wonder-women to cook from scratch, she published her first cookbook, Wish, Market to Table. From street food to fine dining to unfamiliar grocery stores, food still motivates Andrea at every turn. She recently sold everything but a prized collection of cookbooks and moved to the U.K., where her culinary library spans the two floors of her London flat. She won’t rest until she has cooked from every one of them!