MORNING STRATA

I had a big breakfast for a client last week, and I really wanted to jazz it up. Enough of those rubbery eggs in a heater and greasy bacon! I wanted to serve something different and delicious. I love quiche and frittata's and they are a staple during the summer months. Frittata's are so easy to make, so I thought I would go off of that and make a strata.

A strata is a dish that is great for using up leftovers! You can use day old bread, eggs and whatever goodies you have lying around in your fridge. I sort of describe it as a savoury bread pudding, but more eggy.

To make this strata even more pleasing I made them in muffin tins, so that each person could have their own! The combination was delicious, juicy cherry tomatoes, goat cheese & basil from my garden. A crusty french baguette, eggs, salt and pepper and it was ready to bake.

Strata's are great for entertaining because you can cook them ahead of time and warm them up if need be, but they are best straight from the oven. They are a no fuss breakfast that is for sure!


Tomato, Basil & Goat Cheese Strata

Ingredients: Makes 12
- 18 cherry tomatoes halved (3 per muffin)
- 1/2 log of goat cheese
- handful of basil chopped or chiffonade
- salt & pepper
- 9 eggs
- 1/4 cup of milk
- 1/2 baguette (day old preferred)

Directions:
- Grease your muffin pan (or bake them in muffin cups and remove after. This is WAY easier!)
- Cut your cherry tomatoes in half.
- Cube your baguette.
- Chop basil.
- Whisk eggs, milk, salt and pepper together.
- Assemble muffin cups - starting with 2-3 cubes of bread, then 3 halves of tomatoes, a few pieces of goat cheese and a sprinkle of basil.

- Fill the muffin cup 3/4 full

- Bake at 350 for 25-35 minutes or until strata is set (use a toothpick to check the centre, and if it comes out clean it is done!)
- Serve warm!