Test Kitchen

Greek Strata

Of course a butter skillet rib eye can always take the show but this strata, for me, is the ultimate steak and eggs for a morning brunch. Its simple, delicious and hassle free.

Ingredients

  • 1 cup red onion, rough chopped
  • 1 pinch, or more, red pepper flakes to taste
  • 5 ounces of fresh baby spinach (from the produce section)
  • 2 large garlic cloves, peeled and finely chopped
  • 12 extra large eggs
  • 1 tablespoon sriracha
  • 1 cup buttermilk
  • 1/4 cup fresh chives, finely chopped
  • 1 cup fresh basil, finely chopped
  • 4 -6 cups of cubed French or Italian country bread, 1 inch cubes
  • 8 ounces top quality feta cheese in brine, cut into 1/4 in cubes, tossed in a teaspoon of dried oregano
  • 1 cup sliced peperoncini peppers (mild)
  • 4 ounces freshly grated parmesan cheese’ separated in half
  • Extra virgin olive oil spray
  • Kosher salt
  • Freshly ground black pepper

Making It

  • Set the oven to 350 degrees
  • Crack the eggs, whisk with buttermilk, sriracha, 2 ounces of the grated parmesan…then stir in basil and chives, season with 1/2 teaspoon of kosher salt and the same amount of black pepper, set aside
  • Take a deep dish circular oven ready baking dish, 3 inches high, 12 inches round (Le Courset or Staub) and put over a medium high heat, throw in the onion, 1/2 teaspoon red pepper flakes of kosher salt and cook until translucent, then throw in the spinach, toss around till wilting then add the garlic….two more minutes then put in a bowl.
  • Rinse the baking dish, dry completely and spray with olive oil cooking spray, add the bread cubes
  • Fill the dish with the bread cubes, layer over with the onion/spinach mixture, then add egg mixture to top, sprinkle feta on top, then the peperoncini peppers, let rest, covered with plastic wrap, for 1 hour then bake for 45 minutes until it browns and puffs up, remove from oven and top with the remaining 2 ounces of parmesan. Add a few pinches of sea salt according to your own taste.

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