Savory Tomato and Herb Strata
"6 eggs 2 cups (16 fl oz/500 ml) whole milk 1 cup (8 fl oz/250 ml) heavy cream 2 tbsp freshly grated Parmesan cheese 1 tbsp chopped fresh thyme 2 tsp chopped fresh flat-leaf (Italian) parsley 1 tsp minced fresh sage Kosher salt and freshly ground pepper 1 loaf country-style bread, cut into ½-inch (12-mm) thick slices 2 cups (8 oz/250 g) grated whole-milk mozzarella cheese 3 medium multicolored tomatoes, diced Makes 6 servings Butter a 13-by-9-inch (33-by-23-cm) glass baking dish. In a bowl, whisk together the eggs, milk, cream, Parmesan, thyme, parsley, sage, and a pinch each of salt and pepper. Arrange half of the sliced bread on the bottom of the baking dish. Top with half of the egg mixture, half of the mozzarella cheese, and half of the chopped tomatoes. Repeat the layering, using all the remaining ingredients. Let the strata stand for 30 minutes at room temperature, occasionally pressing on the ingredients with a spa- tula to keep the bread well coated. Preheat the oven to 350°F (180°C). Bake the strata until golden brown, puffed, and set, about 1 hour. Halfway through the cooking time, remove the strata from the oven and press on the top layer of bread, keeping it submerged in the custard. Let the strata rest for about 10 minutes. Cut into squares and serve right away."
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This savory strata combines layers of crusty country bread, rich egg custard, and vibrant fresh tomatoes. Infused with fragrant herbs like thyme, sage, and parsley, it creates a luscious breakfast or brunch dish that’s perfect for gatherings. Topped with gooey mozzarella and Parmesan, this baked masterpiece is both comforting and visually appealing.
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