It is an excellent way to spend mornings with your guests over breakfast or brunch. This recipe for strata is a simple and easy way to impress your guests.
Eight thick slices (680g) of crunchy Italian bread (ciabatta), cut into triangles
30g unsalted butter
One brown onion, finely chopped
4 cups baby spinach leaves
Salt and pepper
2 cups milk
1½ cups (180g) grated vintage cheddar
200g vine-ripened cherry tomatoes
Basil leaves to serve
- Lay bread on an un-greased 28cm by 16cm (3 capacity of liters) baking dish.
- Butter is heated in an oven-proof pan of frying over medium-high temperature. Add onions and cook, stirring frequently, for 4-5 minutes or until the onion is soft. Add the spinach as well as salt and pepper. Cook for one minute until it is wilted. Sprinkle the spinach over the bread and place aside.
- Mix four eggs as well as the cheese and milk. Pour the mixture over the bread. Cover and chill for at minimum 2 hours (or for up to an overnight) for the bread to soak.
- Place the strata at room temperature as the oven heats to 180 degrees C, which is fan-forced. Utilizing a large metal spoon, create four indentations into the bread mix. Crack the eggs in each of the indentations. Cook for 20 to 25 minutes or until golden, and cook to your preference.
- Set the tomatoes onto a baking tray and bake in the oven for about 10 minutes. The strata are served alongside basil leaves.