Egg Strata

This Egg Strata is great for a homestyle lunch, or to pack for kid's school lunch.

Egg Strata 

• 2 baguettes, or a large loaf of sourdough, cut into cubes
• 10 eggs, depending on the size of your casserole dish
• 2 cups shredded baby spinach
• 1 onion, diced
• 2 gloves of garlic, minced
• 1 cup of shredded hard cheese, such as cheddar or gruyere
• Salt and pepper, to taste

1. Cook down spinach, garlic and onion in a pan with salt and pepper. Whisk together all eggs until combined.

2. Butter your casserole dish with a bit of butter. Begin layering the strata by first putting a layer of bread, then spinach mixture, a layer of cheese and then egg mixture. Repeat until you've run out of ingredients — think constructing a lasagne. End with another layer of cheese.

3. Chill for at least 1 hour to maintain the structure of the strata and allow the bread to soak in the ingredients.

4. Cook in an oven preheated to 160 degrees celsius for about 60 minutes, until the egg has set and the top is golden brown. Let cool for about 10 minutes before serving in squares. This strata stores well in the fridge to be eaten throughout the week.