Breakfast strata

Featured

At weekends when I have a bit more time on my hands I like to prepare a hearty breakfast to keep everyone going all morning especially if we have a busy day ahead. This breakfast strata ticks all the boxes when it comes to being a satisfying crowd pleaser. I have used a combination of vegetables and meat to keep everyone happy and these can all be made and cooled and kept until needed the next day. Similarly the custard can be made the day before, covered and chilled in the fridge to all you have to do is assemble it in the morning. Get reading and discover your new breakfast favourite!

Ingredients- serves 4

Olive oil

8 eggs beaten

250mls milk

30g mature cheddar- grated

30g parmesan (or Gruyere)- grated

100g day old white bread- cubed into inch chunks

150g kale- shredded

1 onion- finely chopped

2 garlic cloves- crushed or grated

250g chestnut mushrooms

6 good quality sausages

6 rashers of bacon- preferably unsmoked

1. Start by heating the oven to 200c/180 fan if you are planning on preparing and cooking this straightaway; if not skip to the next step.

2. Take a large frying pan and heat a glug of olive oil. Fry the bacon until turning crisp then remove from the pan and blot onto kitchen roll; roughly chop. Remove the skin from the sausages and crumble the sausage meat into the pan and fry until golden; remove from the pan using a slotted spoon and also blot.

3. Use kitchen roll to wipe out the pan before warming another glug of olive oil. Roughly slice the mushrooms and fry into their excess liquid has been removed and they are starting to get some colour. Again, wipe out the pan and heat more oil. Sautee the onion and garlic until softened and add the shredded kale. Gently cook until wilted. Remove and set aside.

4. Clean the pan and rub with a little oil to stop the strata from sticking. Layer half of the cubed bread then add in all of the kale, mushrooms, bacon and sausages. Finish with the remaining bread.

5. Crack and beat the eggs into a large bowl. Add in the milk, cheeses and season well. Pour the entire mixture over the bread ensuring it’s evenly distributed.

6. Bake at 200c/180 fan for 30-40 minutes until bubbling and golden. The strata is ready when a skewer comes out clean from the centre of the pan. Allow to rest for a few minutes before serving.

Breakfast strata- or lunchtime strata… or dinnertime strata!

Advertisements

Nduja, red pepper and feta baked brunch eggs

Featured

I’m just going to come out and say it… I love baked eggs! They are the perfect weekend breakfast or brunch that’s quick and easy so you still have plenty of time to read the papers and keep the tea and coffee coming. You can also use this recipe as a base recipe for tweaking as you go. I often add fresh baby spinach or kale and red onion is also delicious but the key is to keep it as light as possible.

Ingredients- serves 2
2 garlic cloves- finely sliced
1/2 tbsp nduja
Tin of chopped tomatoes
2 jarred roasted red peppers
Dried oregano, salt and pepper
50g feta
2 eggs

1. Preheat the oven to 180c/ 160 fan. Take a small overproof frying pan or ceramic dish that is big enough to fi the tomatoes into. Add a small glug of oil over a medium heat; fry the garlic for a minute before adding the nduja to melt into the mix. Sprinkle in the oregano, add the tomatoes and peppers. Season to taste, Bring to a gentle simmer and cook until thickened slightly.

2. Crumble over the feta. Make two slight hollows in the tomato mix and crack the eggs into it. Finish off in the oven until the egg white is set. Serve immediately with plenty of fresh sourdough.

Nduja, red pepper and feta baked brunch eggs- grab your bread and dip until your heart and stomach’s content!

Red pepper and nduja baked eggs

Bakes eggs are such a fabulous way to kick start the day when you have a few minutes to spare. They are also a great way to line the stomach before Christmas festivities take over and the booze starts to flow freely! Use this recipe as a basis and tweak by adding extras if you like. Baked eggs are forgiving and most things will work. I have used red pepper paired with red onion, garlic and nduja to spice things up. I often include a bit of greenery such as spinach and this is also delicious. Ingredients such as chorizo, kale and feta also work really well so get experimenting.

You can bake these in individual ceramic dishes or one larger one so everyone can dig in!. I like to serve my eggs with fresh sourdough bread so read on and get cooking!

IMG_20151214_133855

Ingredients- serves 2 hungry people
Glug of oil
1-2 garlic cloves- finely chopped or crushed
1 red onion- finely chopped
2 ready roasted bell pepper- sliced
1 tbsp nduja
1 tsp oregano
1 tin of chopped tomatoes
Salt and pepper to season
2 large eggs

1.Preheat the oven to 190c/ 170 fan ready for the eggs in a short while. In the meantime, get going with the sauce. Take a saucepan and heat a glug of oil over a medium heat. Add in the garlic and onion and cook for a few minutes until softening nicely. Pop in the pepper, nduja and oregano and cook for a further couple of minutes. Add in the tomatoes and season well. Simmer for a few minutes before placing the sauce into one or two ovenproof ceramic dishes, depending on if you want to make individual portions or one sharing dish. Crack the eggs into the middle of the dishes and cook for around 10 minutes until the egg white is set and the yolk is soft. Serve with lightly toasted sourdough and get dipping!

Spicy baked eggs- perfect for a little festive indulgence!