Strata is the perfect entrée to be served at a brunch for several reasons. The versatility of the dish and the variety of ingredients that can be used therein make it adaptable for any occasion. Since
strata is generally made a night ahead to allow the ingredients to blend and the egg to soak into the bread, there is little preparation needed the morning of the brunch. This allows the host or hostess extra time to get the rest of the
food fixed and the table set. Strata is a recently new dish having shown up on the scene in the early 1900s, but one that has taken off in popularity over recent years. There are a couple different methods to prepare strata, each producing
a delicious dish.
A basic strata recipe calls for alternating layers of bread and fillings topped with egg. Common filling choices are meats like ham, bacon and turkey, vegetables such as onions, green peppers and tomatoes, and cheeses like cheddar and mozzarella. The
dish is refrigerated from several hours to overnight and then baked to golden perfection. Another variation of the traditional recipe calls for all ingredients except the eggs to be mixed together and then topped with the egg. Once baked, this method
resembles bread pudding in texture while offering a similar flavor to layered strata. Strata can be cut into small pieces and served as appetizers, although most guests would prefer to savor a larger piece as a main entrée. The endless combination
possibilities, delicious flavor and ease of preparation make strata an ideal choice when hosting a brunch.
|
