Name: Caramelised onion, ham and pecorino strata
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 medium brown onions (300g), sliced thinly; 3 teaspoon finely chopped fresh rosemary; 8 eggs; 2 cup (500ml) milk; 2/3 cup (50g) finely grated pecorino cheese or parmesan; 200 gram shaved free-range ham, chopped coarsely; 2 tablespoon smoked almonds, chopped coarsely; 500 gram wholemeal sourdough bread, torn; 500 gram cherry truss tomatoes; 1/4 cup small fresh basil leaves

Caramelised onion, ham and pecorino strata

If you have any leftover stale bread save it to use in this savoury bread pudding. You can also veg it up! Forget the ham and replace it with 4 slices drained, sliced, roasted red capsicum.

Serves 4

Prep

10M

Cook

50M

Total

Ingredients

2 tablespoon olive oil

2 medium brown onions (300g), sliced thinly

3 teaspoon finely chopped fresh rosemary

8 eggs

2 cup (500ml) milk

2/3 cup (50g) finely grated pecorino cheese or parmesan

200 gram shaved free-range ham, chopped coarsely

2 tablespoon smoked almonds, chopped coarsely

500 gram wholemeal sourdough bread, torn

500 gram cherry truss tomatoes

1/4 cup small fresh basil leaves

Method

1.Preheat oven to 200°C.

2.Heat half the oil in a large frying pan over medium-high heat; cook onion, stirring, for 15 minutes or until onion caramelises. Add rosemary; cook, stirring, for 1 minute or until fragrant.

3.Whisk eggs, milk and half the cheese in a large jug. Combine onion, ham and almonds in a medium bowl. Layer bread and ham mixture among four 2 cup (500ml) ovenproof dishes. Pour over egg mixture; sprinkle with remaining cheese. Stand for 20 minutes.

4.Bake for 35 minutes or until just set, golden and puffed.

5.Meanwhile, cut tomatoes into four clusters; place on an oven tray, drizzle with remaining oil. Roast for the last 10 minutes of strata cooking time or until skins start to split.

6.Serve strata topped with tomatoes and basil.

Serve with a mixed garden salad.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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