Ease of Preparation: Medium.
Yield: 4-6 servings.
Ingredients:
2 tablespoons (30ml) olive oil
4 large pork breakfast sausages
1 leek, sliced
2 tablespoons (30ml) chopped fresh thyme
1 tablespoon (15ml) butter
4 slices sourdough bread
2 medium tomatoes, sliced
8 large eggs
½ cup (240ml) milk
½ cup (240ml) 35% cream
8 ounces (240g) blue cheese
Salt and pepper
Method:
Preheat oven to 375 degrees Fahrenheit.
In a medium size cast iron pan, heat oil over medium-high heat.
Add sausages to the pan and cook for 4-5 minutes per side, or until fully cooked.
Remove sausages from the hot pan, reserving oil in the pan, and slice sausages thinly. Reserve sausages for later use.
Add leeks and thyme to the hot oil, and cook for 2-3 minutes, or until leeks are soft.
Remove leeks from pan and reserve.
Melt butter in same pan, and add sliced bread to the pan to toast on both sides.
Keeping the bread in the pan, top toasted bread with sliced sausage, sliced tomato, and leeks.
In medium bowl, whisk together eggs, milk, cream, and a pinch each of salt and pepper.
Pour egg mixture over the layered Strata into the cast iron pan.
Crumble blue cheese over the dish.
Cook Strata over medium heat for 4-5 minutes, or until base is cooked and top is bubbling.
Transfer the cast iron pan to the oven to cook for 20-25 minutes, or until Strata is golden brown and firm.
Slice Strata in four and serve hot.
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