Skip to main content

Spinach & Gruyere Cheese Strata


I woke up early on one Saturday morning, which is a rare occurance. Deciding not to climb back to bed, I went about making my morning tea. It is always nice to enjoy a cup of tea at home. But I decided to make it even better by waking everyone up with the smell of warm baked eggs.


Not long after I pushed the skillet into the oven, I could hear shuffling feet coming my way. If only someone would make egg for me in the mornings, I will dump Hubby at the drop of a hat and elope with him at once. Until that someone comes along, I guess I will have to make do with Hubby.

Well, I'm not alone. Even Lady Gaga's song tells of how much we love being pampered.

"I'm not loose, I like to party
Let's get lost in your Ferrari
Not psychotic or dramatic
I like boys and that is that
Love it when you call me legs
In the morning buy me eggs
Watch your heart when we're together
Boys like you love me forever"

- Boys Boys Boys by Lady Gaga


If you like quiche, you will like an egg strata. Except that in an egg strata you don't have a fiddly crust to contend with. Instead, leftover bread is added to the mix to give the dish body.

I made this once for our brunch, which I had to weigh the bread down to soak in the egg and milk mixture overnight. But not today.

This strata is made up of bread that has been cubed into smaller pieces to hasten the absorption of the egg and milk mixture. The shortcut recipe can be found here at BakerBites.

Egg stratas can be flavoured with anything that takes your fancy or whatever that is in your fridge.



Sitting down to eat a hearty egg breakfast in the morning is such a bliss.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre