Jewish Deli Strata Recipes

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GRANDMA'S ANYTHING GOES STRATA



Grandma's Anything Goes Strata image

Grandma knew how to make a hearty meal out of leftover bits of bread and cheese. This recipe is meant for riffing, so use any type of cheese, leafy greens, meat or bread you happen to have on hand.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Butter or nonstick cooking spray, for greasing pan
6 large eggs
1 1/2 cups milk
1/2 cup half-and-half
Pinch of ground nutmeg
Pinch of cayenne pepper
Kosher salt
1/2 teaspoon freshly ground black pepper
3 handfuls dark, leafy greens such as spinach, arugula or baby kale, chopped (about 1 cup packed)
1 cup diced salty deli meat, such as Canadian bacon, ham, or cooked bacon
8 ounces (about 2 1/2 packed cups) leftover bread torn into 1-inch pieces, such as English muffins, bagels or sourdough bread
3/4 cup shredded mild melting cheese such as Gruyere, provolone or Gouda

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 1 1/2 quart baking dish with butter or cooking spray.
  • Whisk the eggs, milk, half-and-half, nutmeg, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper together in a large bowl. Fold the greens, meat, bread and 1/2 cup of the shredded cheese into the mixture. Pour into the prepared baking dish and top with the remaining cheese.
  • Cover with foil and bake for 35 minutes. Uncover and bake until the strata is puffed, golden brown at the edges and set in the center, about 15 minutes more. Let cool 10 minutes before serving.

JEWISH-DELI STRATA



Jewish-Deli Strata image

Our Jewish-Deli strata features garnishes like capers, red onion, and lemon add freshness to this bagels-and-lox-inspired strata.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h50m

Number Of Ingredients 9

1 loaf day-old seeded rye (about 1 pound), sliced
8 ounces sliced smoked salmon
1 1/2 cups shredded Havarti
10 large eggs
1/2 cup creme fraiche
1 1/2 cups whole milk
1/4 cup chopped fresh dill
Kosher salt and freshly ground pepper
Capers, lemon wedges, and thinly sliced red onion, for serving

Steps:

  • Shingle bread slices and salmon in an 8-by-12-inch (3-quart) baking dish. Sprinkle with cheese. Whisk together eggs, creme fraiche, milk, dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pour over bread. Cover and refrigerate at least 2 hours and up to 1 day.
  • Preheat oven to 375 degrees with a rack in middle. Uncover and bake until cheese has melted and strata is puffed and golden, about 30 minutes. Let cool slightly, then serve, with capers, lemon wedges, and onion slices alongside.

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