This recipe is my “go-to.”
Don’t you all have your “go-to’s?” You know, your “go-to” shirt for doing out for dinner, your “go-to” pyjamas for when you want to be warm and cozy, your “go-to” Thai place for take out. Well, now you can add a “go-to” brunch dish to that list.
This strata is just as perfect for entertaining a crowd for a Sunday brunch as it is for a quick re-heatable weekday morning option.
It is also easily made in advance – actually, you have to make this in advance as it needs to sit overnight to let the egg mixture soak into the baguette cubes.
It’s loaded with all sorts of good for you vegetables and gets a hit of flavour from some grated parmesan and sliced sun-dried tomatoes.
I have in fact made this not once, not twice, but THREE times in the last couple months when hosting a brunch and lunch at my place and it has never failed to impress.
And if this happens to become your new “go-to” breakfast, brunch, lunch, AND dinner recipe, well, I won’t tell!