This is a good way to use up some stale baguette, and makes a great lunch - one of my favourites. Thanks Nigella!
1 baguette, ends chopped off and discarded, cut into 1cm/½in slices
6 spring onions, roughly sliced
150g/5oz mozzarella, roughly chopped
50g/2oz parmesan, shaved or grated
100g/3½ cheddar, broken into pieces
100ml/3½fl oz soured cream - I use creme fraiche
6 free-range eggs
small bunch fresh chives, chopped, to garnish
Arrange the stale baguette slices in a layer in a 25cm/10in square dish.
Place the spring onions, mozzarella, parmesan and cheddar into a food processor. Add the soured cream/creme fraiche and eggs, then blend until smooth.
When ready to cook, preheat the oven to 180C/360F/Gas 4.
Take the strata out of the fridge and uncover. Bake for 30 minutes, or until completely cooked through.
Remove from the oven and sprinkle with chives and spoon onto serving plates.
1 baguette, ends chopped off and discarded, cut into 1cm/½in slices
6 spring onions, roughly sliced
150g/5oz mozzarella, roughly chopped
50g/2oz parmesan, shaved or grated
100g/3½ cheddar, broken into pieces
100ml/3½fl oz soured cream - I use creme fraiche
6 free-range eggs
small bunch fresh chives, chopped, to garnish
Arrange the stale baguette slices in a layer in a 25cm/10in square dish.
Place the spring onions, mozzarella, parmesan and cheddar into a food processor. Add the soured cream/creme fraiche and eggs, then blend until smooth.
Our own spring onions from the garden
Pour the cheese and egg mixture over the bread in the dish, cover with cling film, and leave in the fridge to soak overnight.
When ready to cook, preheat the oven to 180C/360F/Gas 4.
Take the strata out of the fridge and uncover. Bake for 30 minutes, or until completely cooked through.
Remove from the oven and sprinkle with chives and spoon onto serving plates.
Enjoy!
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