Take it slow
Ideal Home UK|October 2022
Cosy up this autumn with some hearty dishes courtesy of food writer Debora Robertson’s latest book, Notes from a Small Kitchen Island
GINEVRA BENEDETTI
Take it slow

Eggs benedict strata

SERVES 6-8 READY IN 1 HR 30 MINS (PLUS CHILLING)

Butter, for greasing the dish 6–8 slightly stale white muffis 70g baby spinach 4 thick slices of ham, torn 120g Gruyère cheese, grated

FOR THE ‘HOLLANDAISE’ CUSTARD

160ml white wine vinegar 1 small shallot, diced 1tsp black peppercorns 1 bay leaf 8 eggs, lightly beaten 450ml double cream 160ml single cream Few fine gratings of lemon zest and 2tbsp lemon juice 3tbsp Dijon mustard

1 First, make the custard. Put the vinegar into a pan with the shallot, peppercorns and bay leaf, and simmer until the vinegar is reduced to about 4tbsp. Let it cool.

2 Whisk together the eggs and creams, strain in the cooled vinegar and gently stir. Grate over a little lemon zest, then stir in the juice and mustard. Season.

3 Lightly butter an ovenproof dish (around H8xL28×W28cm). Split the muffis and tear each piece into quarters.

4 Put the pieces of muffi, spinach and ham into the oven dish and mix together so everything is evenly distributed.

5 Slowly add the egg mixture, pouring it evenly over the strata, gently tilting the dish to make sure it reaches every corner. Gently press with the back of a spoon. Cover with foil and refrigerate for at least 4 hrs, or ideally overnight.

6 Remove the strata from the fridge 30 mins before you want to bake it and spoon over any of the egg mixture that hasn’t soaked into the bread.

この記事は Ideal Home UK の October 2022 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

この記事は Ideal Home UK の October 2022 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

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