New York strata

This is a pop­u­lar brunch dish in Amer­ica. You can pre­pare it the night be­fore, re­frig­er­ate overnight and bake the fol­low­ing morn­ing.

YOU Breakfast - - Con­tents -



Prepa­ra­tion time: 10 min Stand­ing time: Overnight Bak­ing time: 40-50 min

12 slices white bread, crusts re­moved and but­tered 375 ml (1½ c) grated ma­ture Ched­dar cheese 250 g Rus­sians or chorizo, cut into slices and fried 6 tomato slices, halved and sliced 1 can (410 g) as­para­gus spears, drained (re­serve the liq­uid) 6 eggs 500 ml (2 c) milk 3 ml (gen­er­ous ½ t) mus­tard pow­der salt and black pep­per to taste ex­tra tomato wedges, grated cheese and chopped spring onion to gar­nish honey or syrup to serve (op­tional)

Grease a medium-sized oven­proof dish. 1 Ar­range 6 slices of bread in the pre­pared dish. Scat­ter over the cheese and sausage slices and ar­range the tomato slices and as­para­gus spears on top. Cut the re­main­ing slices of bread into cubes and scat­ter on top. 2 Whisk to­gether the as­para­gus liq­uid, eggs and milk. Sea­son with mus­tard pow­der, salt and pep­per and pour the mix­ture over the dish. Leave in the fridge overnight. 3 Pre­heat the oven to 180 °C and bake for 40-50 min­utes or un­til set. Gar­nish with ex­tra tomato wedges, grated cheese and chopped spring onion. Serve with honey or syrup, if us­ing.

TIP Add any veg­eta­bles such as cau­li­flower, broc­coli, baby mar­rows and mush­rooms.

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