Tomato & bacon strata

Tomato & bacon strata


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The soluble fibre found in oat-bran bread helps lower cholesterol.

Lynn Lewis

Serves: 8 

  • 4 large eggs
  • 4 large egg whites
  • 1½ cups (375 ml) low-fat milk
  • 1½ teaspoons curry powder
  • ¼ teaspoon salt
  • freshly ground black pepper, to taste
  • 2 teaspoons vegetable oil
  • 10 slices oat-bran bread
  • 2 medium tomatoes, thinly sliced
  • 1 cup (120 g) coarsely grated sharp cheddar cheese
  • 4 slices rindless short-cut bacon

Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Whisk eggs, egg whites, milk, curry powder, salt and pepper in a large bowl.
  2. Grease a 30 x 23 x 5 cm baking dish with oil. Place 5 slices of bread in a single layer in the bottom, cutting 1 slice to fit, if necessary. Layer on tomato slices; scatter ½ cup cheddar on top. Repeat layering. Pour egg mixture over the top, pushing bread down into the liquid – it should come almost to the top of the bread. Cover. Let stand 1 hour or refrigerate overnight.
  3. Preheat oven to 180°C. Bake uncovered strata until puffed and golden, about 45 minutes. For the final 10 minutes, place bacon on top. Let stand 5 to 10 minutes before serving.

Helpful hint

If you’re planning a breakfast party for a crowd, Eggs in Tomato Cups (right) is an easy option for the busy cook. The filling and tomatoes can be prepared several hours in advance. Fill tomatoes and top with the eggs just before guests arrive. While the tomatoes are baking, grill some bacon and sausages and make hash-brown potatoes to complete the menu.

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