Ingredients
- 680 grams ciabatta bread (crunchy Italian bread, cut into triangles, 8 thick slices)
- 30 grams unsalted butter
- 1 onion (brown onion, finely chopped, 160 gram onion)
- 180 grams spinach leaves (baby spinach leaves, 4 cups needed)
- Salt and pepper, to taste
- 8 eggs (free range eggs, 520 grams)
- 2 cups milk (fresh, 470 milliliters)
- 1 1/2 cups grated cheddar cheese (vintage cheese, 180 grams½ cups, grated)
- 200 grams tomatoes (fresh vine-ripened cherry tomatoes)
- Basil leaves, to serve
How to Make
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Step 1: Arrange the bread in a lightly greased 28cm x 16cm (3 litre capacity) baking dish.
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Step 2: Heat the butter in a large non-stick frying pan over medium heat & add the onion and cook stirring for 4-5 minutes or until the onion is softened; Add the spinach, salt and pepper and cook for 1 minute, until wilted & spoon over the bread & set aside.
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Step 3: Beat together 4 of the eggs, the milk and the cheese; Pour over the bread mixture & cover and refrigerate for at least 3 hours (or overnight) to soak.
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Step 4: NEXT MORNING ~ Pre-heat the oven 180C fan forced & remove the Strata from the fridge and stand the strata at room temperature while the oven is preheating. Using a large metal spoon, make 4 indentations into the bread mixture & crack one of the 4 remaining eggs into each indentation. Cook for 20–25 minutes or until golden and eggs are cooked to your liking; Place the tomatoes on an oven tray and roast for 10 minutes with the Strata.
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Step 5: Serve the strata with tomatoes and basil leaves.
We hope you enjoy this recipe!
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