This American egg-based casserole, called strata, is a real family favourite. It is composed of bread, egg, milk, cheese and vegetables or meat. Strata, meaning layers, is the perfect vegetarian brunch dish and is a great way to include vegetables at breakfast. Spinach, broccoli, tomatoes, courgettes and peppers are all regular additions. The choice of cheese can also affect the end result. I like to use mature white cheddar or a little Parmesan, but feta, gruyère or a hard smoked goat’s cheese is also good.
Strata is a really great way to feed a crowd, being economical and filling. It’s very easy to prepare ahead of time: just leave all of your cooked ingredients to cool fully before assembling, then cover and place in the fridge overnight. Being so convenient, it more than deserves its place at the brunch table.
The savoury egg custard will puff up dramatically in the oven, like a soufflé, then drop and settle as it cools. This is often served over Thanksgiving and Christmas as it’s a fantastic way to use leftover ham. A little goes a long way, too. Chorizo or n’duja can also be used instead of pancetta, to give a spicy kick.
The ideal strata should have a creamy texture dotted with crisp cheesy crust. A good-quality sliced white bread is best for this as the crumb texture absorbs the savoury custard better. Save your artisanal sourdough for another day. This really is a great dish that serves a crowd for breakfast, brunch or lunch.
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Recipe: Mushroom and pancetta strata
Lilly kitchen tips
- When using a salty ingredient such as pancetta, feta or brined olives, always season with caution. Taste as you go and only add extra salt if necessary.
- Keep a Tupperware container or ziplock bag in the freezer for crusts and unwanted bread. You can then make breadcrumbs for stuffing or use it to make a strata.
- One of my favourite ways to use leftover bread is to make stove-top croutons in minutes. Heat oil in a wide frying pan and add torn or cubed bread and plenty of seasoning. Fry until crispy on all sides. Perfect for serving with soup and Caesar salads.
