Semi-dried tomato and olive strata

Recipes / Appetiziers

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

Recipe «Semi-dried tomato and olive strata» presented in category Recipes / Appetiziers, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.