Master this vibrant strata recipe for brunch with some quality sourdough.
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Lightly grease a deep-sided 22cm x 30cm baking dish. Melt butter in a large frying pan over medium heat. Cook the onion, stirring occasionally, for 7 mins or until onion softens. Add the garlic, lemon rind and dried chilli, if using, and cook, stirring, for 1 min or until aromatic. Add the silverbeet and cook, stirring, for 2-3 mins or until silverbeet wilts. Set aside to cool slightly.
Place the cream, milk, eggs, parmesan, mustard, nutmeg, silverbeet mixture and 100g gruyère in a large bowl. Season and whisk to combine. Add the bread and gently toss to coat. Place in prepared dish. Cover and place in the fridge for 2 hours to allow the custard to soak into bread.
Preheat oven to 200°C. Uncover the bread mixture and sprinkle evenly with remaining gruyère. Cover with a lightly greased piece of foil. Bake for 30 mins. Uncover. Top with prosciutto and tomatoes. Lightly spray with olive oil spray and bake for a further 30 mins or until the top is golden and puffed and the filling is set.
Set aside for 10 mins to cool slightly before serving.
*Selected stores only.
COOK. STORE. SAVE.
Clever storage: Uncut sourdough is best kept at room temperature in a brown paper bag or wrapped in a thin tea towel.
Root-to-tip: Instead of tossing the silverbeet stems, add them to dhal, sautéed greens or our recipe for Silverbeet Coleslaw with Sticky Chicken.
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