Semi-dried tomato and olive strata

Cooking Appetiziers Semi-dried tomato and olive strata

Layers of all our favourite ingredients - bacon, sun-dried tomatoes and olives - are united in this cheesy egg and bread bake.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180°C/160°C fan-forced.
  2. Cook chopped bacon in a frying pan over medium-high heat, for 5 minutes or until golden. Add green onions and garlic cloves. Cook for 1 minute. Remove from heat.
  3. Place half the bacon mixture and 75g crumbled fetta in an 8 cup-capacity ovenproof dish. Cut crusts from the bread slices. Cut into quarters. Arrange bread quarters, in rows, slightly overlapping in dish. Place drained sun-dried tomato strips, kalamata olives and remaining bacon mixture between and around bread. Sprinkle with 75g crumbled fetta.
  4. Whisk eggs and milk together in a jug. Pour over bread. Spray bread with olive oil. Bake for 45 minutes or until golden and just set (cover with foil if over-browning). Stand for 5 minutes. Sprinkle with chopped parsley. Serve.

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300g middle bacon, chopped
6 green onions, cut into 2cm lengths
2 garlic cloves, crushed
75g feta, crumbled
12 large thick white bread slices
1/3 cup sun-dried tomato strips, drained
1/3 cup kalamata olives, pitted and sliced
75g feta, extra
8 eggs
1 1/2 cups milk
Olive oil spray
Fresh parsley, chopped, to serve

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Appetiziers
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