Green Strata With Goat Cheese and Herbs
Serves 6 to 8.
Note: From Melissa Clark.
• 2 c. whole milk
• 1/2 c. heavy cream
• oz. baby braising greens, such as kale, mustard greens, chard or a mix (about 5 c.)
• 3/4 c. mixed soft herbs, such as parsley, cilantro, dill, mint or chives
• 1/4 c. grated Parmigiano-Reggiano
• 1 tsp. kosher salt, more as needed
• Black pepper, as needed
• 12 eggs, divided
• 1 lb. day-old brioche or white bread, cut into 2-in. cubes (about 6 c.)
• 6 oz. cold goat cheese, sliced into 1/4-in.-thick rounds
• Aleppo or Turkish pepper, for serving, if desired.
In a medium pot, bring milk and cream to a simmer.
Meanwhile, place greens, herbs, cheese, salt and pepper in a food processor fitted with the blade attachment. Once the hot milk mixture comes to a simmer, pour over greens and purée until smooth. Pour into a bowl and let cool completely. Once cool, whisk in 6 eggs.
Lightly oil a 9- by 13-inch baking pan. Scatter bread cubes over bottom of pan. Pour custard over bread and press down so the bread absorbs the custard. Cover with plastic wrap and refrigerate for at least 4 hours. If you can, stir bread cubes after an hour or so to encourage an even distribution of custard.
When you are ready to bake the strata, heat oven to 350 degrees. Tuck the goat cheese rounds into and on top of the strata. Transfer pan to oven and bake until top is beginning to firm up but is still slightly wet underneath, about 25 minutes.
Remove pan from oven and use a spoon to make six evenly spaced indentations on the surface of the strata. Crack an egg into each hole and season with salt and pepper. Return pan to oven and continue to bake until strata is cooked through and eggs are just set, 20 to 25 minutes more. Sprinkle with Aleppo or Turkish pepper, if desired.
Nutrition information per serving of 8:
Calories 490 Fat 28 g Sodium 620 mg
Carbohydrates 35 g Saturated fat 13 g Calcium 243 mg
Protein 23 g Cholesterol 365 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 2½ medium-fat meat, 3 fat.