Madeleine Cocina


Strata is a great dish to make for brunch if you are feeding a crowd. This version features sun-dried tomatoes, artichoke hearts, and salami for a Mediterranean take on the dish. A bit of mozzarella cheese and some oregano round out the dish. The best part of this egg and bread dish is that it needs time to sit before baking. This means that you can prepare it ahead of time and then all you have to do is throw it in the oven.


2 bread (slices)
1/3 cup mozzarella cheese (shredded)
4 sun-dried tomatoes
1 inch olive oil
1 inch olive oil
4 artichoke hearts
3 salami (slices)
1 eggs
3/8 cup milk
1/8 teaspoon oregano (ground)
cotija cheese (shredded, or Parmesan cheese)


1Cut the slices of bread into circle, place the portions of bread that are left on at the bottom of a casserole dish.
2Add a layer of cheese, artichokes, and then add the chopped tomatoes and salami slices on top.
3Put the bread circles on top of the cheese and place a bit of tomato on each bread.
4On a separate bowl, add the egg, milk, oregano and a pinch of salt and beat all of the ingredients together. Pour the mixture into the casserole dish, soaking everything well.
5Top everything off with shredded cotija or Parmesan cheese. cover the dish with plastic wrap and place it in the refrigerator for 4 to 5 hours.
6Preheat the oven to 170 degrees Celsius.
7Remove the plastic wrap, place the dish in the oven and bake for 30 minutes.
8Remove the dish from the oven and let it cool for 10 minutes. Serve warm.
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