Smoky ham and mushroom strata

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How to make Smoky ham and mushroom strata

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 0:40
  • Total Time : 1:05

Ingredients

  • 250g white batard, ends trimmed, cut into 1cm slices diagonally
  • 150g sliced triple-smoked ham, quartered
  • 100g cup mushrooms, sliced
  • 6 eggs
  • 2 garlic cloves, crushed
  • 1/2 cup light sour cream
  • 1/4 cup milk
  • 1/2 cup grated vintage cheddar
  • 1 teaspoon smoked paprika
  • 2 tablespoons chopped fresh oregano leaves, plus extra to serve
  • 1/2 x 250g punnet cherry tomatoes, halved
  • Olive oil cooking spray
  • Mixed salad, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Grease a 5cm-deep, 17cm (base), 23cm (top) round (1.5-litre-capacity) dish. Line a baking tray with baking paper.
  • Step 2 Using picture as a guide, arrange bread, ham and mushroom, standing upright, in prepared dish. Whisk eggs, garlic, sour cream, milk, cheddar, paprika and oregano in a bowl. Season. Pour over bread mixture in pan. Stand for 10 minutes.
  • Step 3 Bake for 35 to 40 minutes or until egg is golden and starting to set.
  • Step 4 Meanwhile, place tomato on prepared tray. Spray with oil. Season with salt and pepper. Bake in oven with strata for 15 minutes or until tomato starts to char.
  • Step 5 Stand strata for 2 minutes. Sprinkle with tomato and extra oregano. Serve with salad.

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