From CSA member Heather Copps
- 2 c. whole milk
- ½ c. heavy cream
- 5 c. cooking greens (kale, mustard, chard, collards)
- ¾ c. mixed soft herbs (parsley, cilantro, dill, mint, or chives)
- ¼ c grated Parmigiano-reggiano
- salt and black pepper, as desired
- 12 eggs, divided
- 1 lb day-old brioche or white bread, cut into 2” cubes (about 6 cups)
- 6 oz. Cold goat cheese, sliced into 1/4” thick rounds
- In a medium pot, bring milk and cream to a simmer.
- Meanwhile, place greens, herbs, cheese, salt and pepper in a food processor or blender. Once the hot milk mixture comes to a simmer, pour over greens and puree until smooth. Pour into a bowl and let cool completely. Once cool, whisk in 6 eggs.
- Lightly oil a 9×13” baking pan. Scatter bread cubes over the bottom of the pan. Pour custard over bread and press down so the bread absorbs the custard. Cover with plastic wrap and refrigerate for at least 4 hours. If you can, stir bread cubes after an hour or so to encourage an even distribution of custard.
- When you are ready to bake the strata, heat oven to 350 degrees. Tuck the goat cheese rounds into and on top of the strata. Transfer pan to oven and bake until top if beginning to firm up but is still slightly wet underneath, about 25 minutes.
- Remove pan from oven and use a spoon to make six evenly spaced indentations on the surface of the strata. Crack an egg into each hole and season with salt and pepper. Return pan to oven and continue to bake until strata is cooked through and eggs are just set, 20 to 25 minutes more.Serves 6 to 8