Saturday is brunch day. It’s my favorite day of the week because brunch is the best — nobody hates brunch. (PSA: if you or someone you know hates brunch, there is something wrong with you and we are now and forever mortal enemies. Just kidding, but I will spend the rest of my life trying to convince you of all the merits of brunch.)
However currently we are trying to once again to get ourselves back on track (no jokes this lifestyle while amazing is insanely difficult to keep especially if you have the willpower of a spoon already on its way to your mouth) and so going to our favorite Cafe Xoho for bagels, lox and, most importantly, chai latte (unquestionably addicted) is completely out of the question (internally breaks down and crys while assuming the fetal position on the floor). So in order to perk me up and mostly to use the insane amount of homemade sourdough bread we have around the house, the boyfriend proposed a strata. And my oh my was it delicious! And it even looked so good I had to Instagram it! So of course I had to share the recipe with all of you.
But before I do, back to that insane amount of bread. Yes, you can expect a blog post (post like toast, tee hee) about that topic, its sugary properties, and how we make it work, and just a rampage on how the boyfriend’s current obsession has surround with flour (no, not a typo, flour not flowers). But all of that is in your future; for now I’ll arm you with the information on how to create a tastebud-busting strata but neglect to give you the key ingredient (namely the bread). Fear not though, this plight will be remedied this very week! Cue the trumpets.
And now ladies and gentleman, the moment you had no idea you were waiting for, the strata recipe!
Zucchini and Sundried Tomato Strata
- 1 loaf of whole-grain bread, homemade
- 2 zucchini squashes
- 3/4 cup sundried tomatoes, roughly chopped
- 12 eggs
- A splash of milk
- Thyme, to taste
- 1/2 cup of some sharp, melty cheese, like gruyere, grated
Cut the bread into large chunks and the zucchini into similarly sized chunks. Mix the bread, zucchini, cheese, and sundried tomatoes together in a bowl until evenly mixed and empty out onto a greased baking tin. Whisk the eggs together with the milk, thyme, salt, and pepper. Pour the eggs over the bread and shake to even out, ensuring that most of the bread is submerged under the eggs but a small amount is poking out above. Let sit and soak for at least 20 minutes. Grate more cheese on top and bake in a 400 degree F oven for 30-40 minutes or until the middle is set and the top is toasty.