While a casserole of any kind is associated with warming, comforting meals followed by lazy naps, making one for brunch is much simpler when you prepare ahead of time; like in the case of this delicious savoury egg-bread-cheese souffle like option.
My earliest memories of eating strata include running around as a child in my best friend’s house after a sleepover on the weekend, and the smell of cheese, onions and bread cooking in the kitchen. Her mother would always make this on a Sunday morning and each time, it would taste different. Many years later when I was curious to know how she made this deliciously ‘eggy bread’, as we used to call it, I discovered the genius of a strata. She divulged that it was her way of using up whatever she had leftover in the fridge from packing school lunch boxes all week – slices of ham, mushrooms, tomatoes, spring onions, coriander leaves, spinach or whatever else she could find.
The strata started off as what one could call ‘the poor man’s souffle’ – stale bread coated in a savoury egg custard and scraps of vegetables and meat baked together in an oven, is exactly what would work when you’re still dreary from a wild Friday or Saturday night. This layered, one pan dish is seriously simple to put together, looks good when dug into and tastes even better than that. You could obviously use this recipe as a base to add or swap whatever ingredients you like and still make something delicious, decadent and fluffy as a cloud.
Image Credits: A Spicy Perspective