|Time to Cook:||45|
|Time to Prepare:||30|
- On the Farm
- Eggs 101
- Events & News
- Our Story
Bready, cheesy, eggy goodness with a more ‘grown-up’ dinnertime spin! This crowd-pleasing vegetarian strata recipe features big, bold French flavours, while being easy to make ahead of time.
Emmental substitutes/variations – North American ‘Swiss’ style cheeses will work nicely in place of true Emmental. Other nutty, firm aged cheeses would also work nicely (e.g. Gruyere, Maasdam, or aged Fontina).
Make-ahead option – Stratas can be put together ahead the day before and baked when you want them ready, but you do need to add an extra step to keep the bread from becoming too soggy in the eggs. Simply scatter the cut bread pieces on a baking tray and bake in a low oven (about 250°F/120°C) for 20 minutes, or until the bread cubes are dry and a little browned. Once this is done, you can continue with the remaining steps as written above.
Bake and freeze option – Once baked and cooled, your strata can be refrigerated for a 2-3 days or frozen for 3+ months. Refrigerated or frozen strata is best warmed up in a low oven. You can microwave individual portions too, but make sure to do so carefully and in small time increments, or you might find that the eggy portion has a tendency to explode and make a disaster out of your microwave.