Overnight Savoury Strata
Make-ahead brunch dishes allow the cook to take it easy in the morning, but serve up a hot, flavourful dish. It's easy to make, too - just build the layers - hence the name "strata." This recipe has rich Italian flavours and can be adjusted to suit your taste. Use stale bread like challah to create a firm base for the toppings. The bread needs at least 8 hours in the fridge to be soaked through. Leftovers are delicious!
Try Overnight Raspberry French Toast or Turkish Poached Eggs with Brown Butter Garlic Chips.
Serves: 8
Time: 30 minutes to make, 60 minutes to bake
Ingredients
10 slices challah, or more, stale if possible
Softened unsalted butter
1 lb. Gruyere or Swiss cheese, grated
1 can tomatoes, whole or crushed
Olive oil, as needed
1 onion, chopped
2-4 cloves garlic, minced
Basil, oregano, parsley, according to taste
Mushrooms, sliced, as desired (optional)
Bunches of spinach, arugula or kale, as desired (optional)
6 eggs
1 3/4 cups milk
6 tablespoons Parmesan cheese, grated
Salt and Pepper
Method
Cut 10 slices of challah (or enough to cover the baking pan) and leave out to become stale for several hours to overnight.
Butter the bread and turn each slice over in a 9 x 13 inch baking dish.
Grate the gruyere or Swiss cheese and sprinkle over the bread until completely covered.
Pour the crushed tomatoes over the cheese, spreading evenly.
In a frying pan, saute the chopped onions until soft, 3-5 minutes. Add the minced garlic, saute further for 1 minute.
Add the mushrooms, if using, Saute until lightly browned.
Add the spinach and/or arugula. Saute until wilted. Add basil, oregano and parsley to taste. Add salt and pepper as needed.
Spread the mixture over the tomatoes.
In a medium-sized bowl, mix the eggs with a whisk. Add the milk and grated Parmesan, salt and pepper as desired.
Pour the egg mixture over the onion/mushroom mixture. Cover the baking dish tightly and refrigerate several hours or overnight. If possible, remove the dish from the refrigerator an hour before baking.
Preheat an oven to 350 degrees. Uncover and bake for 45 minutes to 1 hour, or until the centre is set. If necessary, put foil around the sides to prevent uneven cooking. Serve hot.
Make-ahead brunch dishes allow the cook to take it easy in the morning, but serve up a hot, flavourful dish. It's easy to make, too - just build the layers - hence the name "strata." This recipe has rich Italian flavours and can be adjusted to suit your taste. Use stale bread like challah to create a firm base for the toppings. The bread needs at least 8 hours in the fridge to be soaked through. Leftovers are delicious!
Try Overnight Raspberry French Toast or Turkish Poached Eggs with Brown Butter Garlic Chips.
Serves: 8
Time: 30 minutes to make, 60 minutes to bake
Ingredients
10 slices challah, or more, stale if possible
Softened unsalted butter
1 lb. Gruyere or Swiss cheese, grated
1 can tomatoes, whole or crushed
Olive oil, as needed
1 onion, chopped
2-4 cloves garlic, minced
Basil, oregano, parsley, according to taste
Mushrooms, sliced, as desired (optional)
Bunches of spinach, arugula or kale, as desired (optional)
6 eggs
1 3/4 cups milk
6 tablespoons Parmesan cheese, grated
Salt and Pepper
Method
Cut 10 slices of challah (or enough to cover the baking pan) and leave out to become stale for several hours to overnight.
Butter the bread and turn each slice over in a 9 x 13 inch baking dish.
Grate the gruyere or Swiss cheese and sprinkle over the bread until completely covered.
Pour the crushed tomatoes over the cheese, spreading evenly.
In a frying pan, saute the chopped onions until soft, 3-5 minutes. Add the minced garlic, saute further for 1 minute.
Add the mushrooms, if using, Saute until lightly browned.
Add the spinach and/or arugula. Saute until wilted. Add basil, oregano and parsley to taste. Add salt and pepper as needed.
Spread the mixture over the tomatoes.
In a medium-sized bowl, mix the eggs with a whisk. Add the milk and grated Parmesan, salt and pepper as desired.
Pour the egg mixture over the onion/mushroom mixture. Cover the baking dish tightly and refrigerate several hours or overnight. If possible, remove the dish from the refrigerator an hour before baking.
Preheat an oven to 350 degrees. Uncover and bake for 45 minutes to 1 hour, or until the centre is set. If necessary, put foil around the sides to prevent uneven cooking. Serve hot.