GREEN STRATA WITH GOAT CHEESE AND HERBS
This herb-infused savory bread pudding makes an excellent brunch dish or a light dinner. It gets its hue from a copious amount of braising greens pureed into the custard - baby kale, mustard greens, chard. Use all of one or a combination. The bread cubes can soak for up to 24 hours before baking, so plan on assembling this in advance. But don't bake it until just before serving. You want the eggs on top to still have their bright yellow, runny yolks. If you're not a goat cheese fan, substitute dollops of fresh ricotta instead.
Provided by Melissa Clark
Categories dinner, lunch, custards and puddings, main course
Time 5h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a medium pot, bring milk and cream to a simmer.
- Meanwhile, place greens, herbs, cheese, salt and pepper in a food processor fitted with the blade attachment. Once the hot milk mixture comes to a simmer, pour over greens and purée until smooth. Pour into a bowl and let cool completely. Once cool, whisk in 6 eggs.
- Lightly oil a 9-by-13-inch baking pan. Scatter bread cubes over bottom of pan. Pour custard over bread and press down so the bread absorbs the custard. Cover with plastic wrap and refrigerate for at least 4 hours. If you can, stir bread cubes after an hour or so to encourage an even distribution of custard.
- When you are ready to bake the strata, heat oven to 350 degrees. Tuck the goat cheese rounds into and on top of the strata. Transfer pan to oven and bake until top is beginning to firm up but is still slightly wet underneath, about 25 minutes.
- Remove pan from oven and use a spoon to make 6 evenly spaced indentations on the surface of the strata. Crack an egg into each hole and season with salt and pepper. Return pan to oven and continue to bake until strata is cooked through and eggs are just set, 20 to 25 minutes more. Sprinkle with Aleppo or Turkish pepper if desired.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 637 milligrams, Sugar 8 grams, TransFat 0 grams
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Nomathemba Magaqa
[email protected]I made this strata for a brunch party and it was a huge hit! Everyone loved it. I used a variety of herbs, including basil, oregano, and thyme, and it turned out great. I would definitely recommend this recipe.
Ruth Antey
[email protected]This strata was so good! I made it for dinner and it was a hit. I used a variety of vegetables, including broccoli, cauliflower, and carrots, and it turned out great. I would definitely recommend this recipe.
Shacquelyn Mccormick
[email protected]I made this strata for a potluck and it was a huge success! Everyone loved it. I used a variety of cheeses, including cheddar, mozzarella, and Parmesan, and it turned out great. I would definitely recommend this recipe.
Atema Vitalis
[email protected]This strata was delicious! I made it for my family and they all loved it. I used a variety of meats, including sausage, bacon, and ham, and it turned out great. I would definitely recommend this recipe.
Robert Carter
[email protected]I made this strata for a brunch party and it was a huge hit! Everyone loved it. I used a variety of herbs, including basil, oregano, and thyme, and it turned out great. I would definitely recommend this recipe.
Store Tech
[email protected]This strata was so good! I made it for dinner and it was a hit. I used a variety of vegetables, including broccoli, cauliflower, and carrots, and it turned out great. I would definitely recommend this recipe.
Zafar Zafar
[email protected]I made this strata for a potluck and it was a huge success! Everyone loved it. I used a variety of cheeses, including cheddar, mozzarella, and Parmesan, and it turned out great. I would definitely recommend this recipe.
Chrisjan Deysel
[email protected]This strata was delicious! I made it for my family and they all loved it. I used a variety of meats, including sausage, bacon, and ham, and it turned out great. I would definitely recommend this recipe.
Farxiyo Mohamed
[email protected]I made this strata for a brunch party and it was a huge hit! Everyone loved it. I used a variety of herbs, including basil, oregano, and thyme, and it turned out great. I would definitely recommend this recipe.
Kayla Crosby
[email protected]This strata was so good! I made it for dinner and it was a hit. I used a variety of vegetables, including broccoli, cauliflower, and carrots, and it turned out great. I would definitely recommend this recipe.
Muhammed Shorab
[email protected]I made this strata for breakfast and it was amazing! I used a sourdough bread and it turned out great. I would definitely recommend this recipe.
Zunaira Zuni
[email protected]This strata was delicious! I made it for my husband and he loved it. I used a variety of cheeses, including cheddar, mozzarella, and Parmesan, and it turned out great. I would definitely recommend this recipe.
Israfil Hossain
[email protected]I made this strata for a potluck and it was a huge success! Everyone loved it. I used a gluten-free bread and it turned out great. I would definitely recommend this recipe.
Sujata Sujata
[email protected]This strata was a big hit with my family! It was easy to make and very flavorful. I used a variety of greens, including spinach, kale, and Swiss chard, and it turned out great. I would definitely recommend this recipe.
Maneeb Ahmad
[email protected]I love this recipe! It's so easy to make and it always turns out perfect. I've made it several times for my family and friends and they all love it. It's a great dish to serve for breakfast, lunch, or dinner.
Feroz Ahmed
[email protected]This dish was absolutely delicious! I made it for a brunch party and it was a huge hit. The flavors are amazing and the goat cheese and herbs add a wonderful touch. I will definitely be making this again.