Weekends are for slowing down and enjoying life. For most of us Saturdays and Sundays begin with a hot cup of coffee or tea, and a little exercise or reading the newspaper. Brunch is always a must on the weekends and eggs are a big part of the plan. I usually prepare some type of eggs whether it be over toast – fried or scrambled, or baked in a frittata or strata.
Strata is a mixture of eggs, vegetables, cheese and toasted cubed bread. They are very similar to a frittata, except crispy bread is folded into the dish. The cubes soak up the custard base and when baked, remind me of a savory bread pudding – creamy inside with a crunchy top.
Strata is easy to prepare because you can use any type of bread you have on hand. I usually go the whole-grain route and pump up the fiber a bit, but if that isn’t your thing use the bread you love the most, or bread that is expiring soon.
The broccoli and cheese part of this dish makes it a complete comfort food, for me anyway. I remember growing up my mom would put cheese on almost every vegetable know to man just to get us to eat them – well it worked. We all love veggies in my family.
So, enjoy your day – make another pot of coffee and don’t forget to invite some friends or family to the table. They will just love this meal.
2 1/2 cups milk
1 teaspoon dried thyme or oregano
4 slices bread, cubed
2 cups broccoli florets, steamed in microwave for 1 1/2 minutes
2 cup Gruyere cheese, grated
1 teaspoon salt
1/4 teaspoon black pepper
- Preheat oven to 350 degrees. Grease a 1 1/2 quart baking dish.
- Place cubed bread on sheet pan and toast for 9 minutes. Remove and cool.
- In a large bowl, combine eggs, milk and thyme, whisk. Add bread cubes and let soak for 5 minutes.
- Add steamed broccoli, 1 1/2 cups cheese, salt and pepper, stir.
- Pour into prepared pan and sprinkle top with remaining cheese.
- Bake in oven for 30-35 minutes, or until puffed and golden brown.
- Remove and spoon onto plates. Enjoy!