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Bacon, cheddar and spinach strata
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1 tbsp vegetable oil
150g streaky bacon, roughly chopped
6 salad onions, finely chopped
2 red or green chillies, finely chopped
30g unsalted butter, plus extra for greasing
400g spinach (or other greens)
300g day-old crusty bread, cubed
200g grated cheddar
2 handfuls chopped mixed herbs (avoid basil and mint)
300ml whole milk
100ml double cream
1. Heat the oil in a large heavy-based frying pan and cook the bacon over a medium-high heat until crisp – about 4-6 minutes; set aside in a large bowl. Add the salad onion and chilli to the pan, fry for 2 minutes, then tip into the bowl with the bacon.
2. Add the butter and spinach (or other greens) to the pan and cook for a few minutes, until wilted (you may need to do this in batches). Season and cool.
3. Grease a baking dish or casserole (about 2 litres in volume) with softened butter. Tip in the spinach (or greens) and the bacon mixture, bread, cheddar and herbs. Whisk the eggs, milk and cream in a jug, season and pour into the baking dish. Let it sit for at least 30 minutes, but ideally chill overnight for up to 12 hours.
4. Preheat the oven to 160°C, gas mark 3. Bake the strata for 35-40 minutes, or until just set with a very slight wobble in the centre. Rest for 5 minutes before serving.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.