easyTime:1-2 hoursServes:8-10
A strata is a savoury egg-and-bread casserole,which is a great way to spoil your Mum. This one is creamy and cheesy with lots of mushroomy goodness. It’s impressive yet so easy and you can cook it the day before. If you make enough,you’ll have breakfast on the go for the whole week.
Tips and tricks
Get ahead
You can give yourself a head start by making the strata through to the end of step 2 the day before. Cover and refrigerate.
Butter is better
Don’t just grease the tin,butter it! Buttering the tin will not only help prevent the strata from sticking,it will create crispy brown,flavourful edges that will eat so well with the crunchy bread topping and custardy centre.
Get creative
You’ll always need milk or cream and eggs for a strata,but you can get creative with the remaining ingredients. Have leftover sourdough? Great! Don’t have Asiago? No problem. Swap in any other meltable cheese such as gruyere or cheddar. Strata is very forgiving and all-inclusive.
Fully cook your mix-ins
Resist the urge to just throw in your mix-ins into the strata mixture. Unless it’s a tender,fresh ingredient such as asparagus or spring onions,it’s best to fully cook any addition that might release moisture into the eggs. Mushrooms,tomatoes and zucchini are common “wet” culprits than can water down your eggs. Saute them separately.
Use the toothpick method
To check your strata’s doneness during cooking,insert a toothpick into the centre. When the toothpick comes out clean,the strata is ready.
Strata leftovers
Once cooked,leftover strata sets up firm and sliceable. I like to cut leftover strata into bite-size pieces and serve as a tapas-style nibble,or brown wedges in a hot frying pan until crusty and brown.