With a leftover baguette from dinner the night before, I decided to make a skillet strata.
A strata is a layered casserole of day-old bread, eggs, cheese and milk. It’s similar to a fritata or quiche. This is from More Best Recipes by Cook’s Illustrated. Instead of a usual strata where you leave everything mixed up for a few hours up to overnight before baking, you can bake this immediately after putting everything together. This recipe reminds me of a quiche that is light and fluffy. R says that this is meal you could make when you invite people over for brunch.
If you don’t have day-old bread, you can just toast the bread in a pan for a little bit.
Skillet Strata with Cheddar and Thyme for 2 (adapted from Cook’s Illustrated)
1/2 teaspoon thyme
2 ounces of grated cheddar cheese
2 tablespoons unsalted butter
1 small onion
day-old baguette or any white bread cut into 1″ cubes*
salt and pepper
*Note: cut as many as will fit nicely on the bottom of the pan
1. Preheat oven to 425F. Whisk eggs, milk, thyme, salt and pepper.
2. Melt butter in an 8″ oven-proof skillet over medium-high heat. Add onion and cook until softened and lightly browned.
3. Add bread and mix until the bread is nicely toasted and is evenly coated in the mixture.
4. Take the pan off the heat and add the egg mixture. Make sure you press on the bread cubes so it absorbs the mixture.
5. Pop it into the oven and bake for 12 minutes. It should puff up and the edges will have pulled away slightly when it’s done.
6. Let it rest for 5 minutes. This is so the eggs cook perfectly from the residual heat. If you don’t let it rest, you run the risk of runny eggs.