Gryffon Ridge Spice Merchants


Maine Strata

Serves 16

3 Cups sliced fresh Mushrooms
3 Cups chopped Chard
2 Cups cubed Cooked Ham Steak
1 1/2 Cups chopped Onions
1 1/2 Cups chopped green pepper
2 Garlic cloves, minced
1/3 Cup vegetable oil
2 (8 ounce) Packages Cream cheese, softened
1/2 cup Half-and-half cream
9 Duck Eggs
4 Cups cubed day-old Bread
3 Cups shredded Cheddar cheese
1 Tsp. Sea Salt
1/2 Tsp. Freshly Ground Black Pepper

In a large skillet, sauté’ the mushrooms, chard, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.  In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.

Pour into two greased 11-in. x 7-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.


Makes 12-14 Cups depending on the size of your eggs

8 Egg Yolks
2/3 Cup Sugar, plus 2 Tbsp.
1 Quart Whole Milk
1 Cup Heavy Cream
6 Oz. Bourbon or Dark Rum (Optional)
2 Tsp. Freshly Grated Nutmeg
8 egg whites

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 2/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 2 tablespoons of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Gypsy Eggs (Huevos a la Flamenca)

Serves 4

1 Tbsp. Olive Oil
4 Slices of Ham ~ Cut Into Strips
1 Chorizo Sausage ~ Thinly sliced (Portuguese Chorizo if Possible)
1 Medium Onion ~ Chopped
2 Large Garlic Cloves ~ Finely Chopped
1 Can Diced Tomatoes ~ 28 Oz.
1 Cup Chicken Stock
1 Tsp. Smoked Paprika
Sea Salt
Freshly Ground Black Pepper
1 Cup Fresh or Frozen peas
4-8 Eggs
1 Tbsp Flat-leaf Parsley ~ Chopped
Grilled Rustic Bread

Preheat oven to 350 Degrees.

Heat the oil in a heavy pan over medium heat. Add the ham and chorizo and cook for 2 minutes, stirring, until it begins to crisp. Remove with a slotted spoon and drain. Add the onion to the pan and cook, stirring, until softened. Add the garlic, tomatoes, chicken stock, smoked paprika and fried ham and chorizo, reduce heat to medium-low and simmer for 15-20 minutes until the mixture has thickened. Season to taste and add the peas.  Divide the tomato mixture among four baking dishes. Make an indent in the center of each dish, and crack an egg or two into the indent. Bake in the oven for 10 minutes or until the egg white has set but the yolks are still soft. Sprinkle with parsley and serve immediately with bread.

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