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Mediterranean Egg Strata
Kitchen staff can prep this dish the night before, set it in the refrigerator and bake it off the next morning, easing the breakfast crunch. In addition to protein from the eggs and cheese, the strata provides a hefty serving of vegetables.
Servings
12
12
Cuisine Type
- american
Menu Part
- entree
Source: Chef Scott Samuel, Director of Culinary Innovation, Zipongo, San Francisco
Kitchen staff can prep this dish the night before, set it in the refrigerator and bake it off the next morning, easing the breakfast crunch. In addition to protein from the eggs and cheese, the strata provides a hefty serving of vegetables.
Ingredients
1/4 cup olive oil
1/2 cup breadcrumbs, toasted
1 tbsp. garlic, minced
1/4 cup shallots, peeled, minced
5 cups Swiss chard, stemmed, chopped
1 tbsp. thyme leaves
3 tbsp. marjoram leaves
1/4 cup Italian parsley, stemmed, chopped
2 tbsp. Kalamata olives, pitted, minced
1 cup roasted red peppers, diced
1/2 cup sun-dried tomatoes, sliced
6 cups sourdough bread, torn into 1/2-in. pieces
3/4 cup Parmesan cheese, grated, plus more for garnish
1 cup mozzarella, diced
1/2 cup feta, diced
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
8 eggs
1 1/2 cups half-and-half
1/2 tsp. Aleppo pepper or cayenne
Basil, chopped for garnish, as needed
Steps
Brush insides of two 1-quart dishes with a little olive oil, and dredge with the toasted breadcrumbs and set aside.
In large skillet over medium heat, add the olive oil, garlic and shallot; saute for 4 to 5 minutes or until shallots start to color. Add Swiss chard and cook for another 5 minutes (add a splash of water, if needed for deglazing). Add thyme and marjoram and cook for another 3 minutes.
Remove from the heat and place mixture in large bowl with parsley, olives, red pepper, tomatoes, bread chunks, 1/2 cup Parmesan, mozzarella and feta and stir to mix. Season with kosher salt and pepper.
Fill baking dishes evenly with the bread mixture.
In a small bowl, whisk together the eggs with half-and-half. Season with the Aleppo pepper and pour the eggs over the top and sprinkle with the remaining Parmesan cheese. Cover and chill overnight.
Preheat oven to 350 F. Bring the casserole to room temperature and place on a baking sheet. Bake for about 50 minutes, or until the eggs have set. Remove from the oven and let rest for 5 minutes before serving.
Garnish with basil and add more Parmesan, if desired.
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