I went on a first aid course recently with St John Ambulance. I learned so much. A totally worthwhile day if you’re considering it.
That came in useful this weekend. Ouch. This recipe is one of my favourite super fast meals. Word of advice though, don’t put your hand on the pan when it comes out of the oven, it’ll be the temperature of the sun and you’ll need to run your hand under running water for at least 10 minutes, then have a slice of strata to recover. (Don’t worry, I’m fine, only a teeny weeny blister, thanks St John Ambulance.)
Strata is a savoury bread and butter pudding. It’s served in the States as a brunch dish, but I love it as a quick lunch or dinner dish when I want something more substantial than an omelette, but less fiddly than a frittata (no potato peeling). It’s also great for using up a few slices of stale bread.
I used a cast iron pan that can go from the hob to the oven. This means the recipe only uses one pan and is even quicker. If you don’t have a frying pan that can go into the oven too, just fry off all of the ingredients, pop them in a casserole dish with the eggy bread mixture and eggs on top and put it straight in the oven.
Leftovers are great cold the next day. G&H love this strata too and it’s a sneaky way to get kale into them. You can replace the chorizo and kale depending on what you have. It’s delicious with bacon and cheese. Then again, isn’t everything?
Chorizo and Kale Strata
Strata is a savoury bread and butter pudding. A quick lunch or dinner dish when I want something more substantial than an omelette, but less fiddly than a frittata
- 85 g Chorizo that's half of one of the rings from Aldi
- 200 ml Milk
- 7 Eggs
- 50 g Stale bread cut into cubes (any type is fine)
- 50 g Kale sliced thinly
- 1 Small red onion sliced thinly
- Pre-heat the oven to 200C.
- Cut the chorizo into small pieces and fry over a medium heat until crispy (about 5 minutes). You don't need any oil, the chorizo will release it's own oil.
- Whilst the chorizo is frying, add 4 of the eggs to the milk and whisk together, then drop in the chunks of bread. Mix it in and leave to soak.
- Turn up the heat on the frying pan, add the kale and the onion to the chorizo and fry for a further 2-3 minutes.
- Add your eggy bread mixture to the pan and mix everything thoroughly. Leave on the heat for 2-3 minutes. Whilst it's cooking, make 3 wells in the mixture and break each of the remaining eggs into one.
- Pop the pan in the oven for 10 - 12 minutes. It'll go from not cooked to cooked really quickly so keep an eye on it. You want the whites of the eggs on top to be just set.
What’s your favourite way to eat eggs? Are you feeling the kale love? Do you agree that chorizo makes everything in the world good?
PS. This post is an entry for #ShortcutEggsperts Linky Challenge (http://wp.me/p3bVJd-63W) sponsored by British Lion Eggs. Learn more and find recipes at http://www.eggrecipes.co.uk. Find more egg recipes here: Main Meals in Minutes.