Cheesy Bacon, Onion, and Kale Strata for Mothering Sunday
If brunch is going to be your plan for Mother's Day, this recipe has definitely got potential to be the main event.
If you’ve never had strata, it’s got the toasty bread bits and melty cheese like a savoury bread pudding, but it also has the juxtaposition of rich egg flavour against the airiness of a quiche or frittata. Think of it as the eggy, cheesy, any-flavour-goes lovechild of quiche and bread pudding. Sound amazing? Wait to you see how simple it is to make.
Strata, just like quiche, will take to almost any flavour combination you can throw at it. We went for bacon lardons and white onions, then threw in a bunch of chopped kale for its ability to hold its texture and not release a bunch of water into the mix when cooked. Add to that a bit of nutty Emmentaler cheese, some grated Grana Padano (you know, parmesan) and a bit of dijon mustard for depth. Layer it all in a baking pan, pour the batter over it all, and whip it in the oven for a bit. Mother will be pleased.
This dish is best when made a day ahead, but can still be made the same day with just a little extra time added to the recipe.
On the day of cooking, preheat the oven to 180C/160 Fan/Gas Mark 4
200g unsmoked bacon lardons
2 small onions, diced fine
250g green kale, washed, rinsed, and thick stalks removed
400ml whole milk
200ml double cream
1 tbsp dijon mustard
500g day old bread, cut into cubes
200g grated Emmentaler cheese (we loved this flavour but feel free to use Gouda, Edam, or Gruyere)
50g grated Parmesan
- Toss the bacon lardons in a frying pan over medium-low heat and cook until the fat is rendered out and the bacon is cooked through about 8-10 minutes. Remove bacon to a kitchen roll lined plate and set aside.
- turn the heat up to medium-high and add the diced onions to the bacon fat. Cook the onions, stirring occasionally until they are nicely browned, about 15 minutes. Add the chopped kale, reduce the heat to medium, and cook until the kale starts to wilt, then stir in the bacon and remove from heat...
- In a mixing bowl beat the eggs, milk, cream, and mustard until well incorporated and airy.
- In a butter greased pan, add a third of cubed bread, a third of the kale/bacon/onion mixture, then a third of the Emmentaler. Repeat this process until you’ve run out of ingredients. Cover the top with the grated parmesan.
- If you are cooking the strata the same day, place it in the fridge for 4-5 hours to set before cooking. If you’ve planned ahead, leave it the fridge overnight to absorb all the flavours.
- Either way, cook in the centre of the oven for 45-55 minutes or until the top is nicely browned and the eggs have set.