Transforming Brunch Leftovers

I love a good leisurely weekend brunch. When faced with what to make, I usually go for either blueberry buttermilk pancakes or french toast. Well it just so happens that this past weekend I had the opportunity to cook on two different mornings. The first morning I satisfied my pancake/french toast craving and was left to consider what to make on the second. Surveying my kitchen I found half a loaf of challah bread (left over from the french toast), eggs, cheese and a sage plant (courtesy of some friends). The sage made me think savory and got me digging through my freezer. A few chilled fingers later, my hands emerged having located some ground pork. It was decided; this morning called for a skillet strata.

Skillet Strata with Sausage and Herbs

For a vegetarian alternative, use your favorite textured soy substitute in place of pork. Gruyére is also good in place of Cheddar. Don't trim the crust from the bread or the strata will be dense and eggy. A 10-inch skillet is also critical for obtaining the right thickness and texture.

6 large eggs

1 1/2 c. milk

1 tsp fresh thyme (or 1/2 tsp dry thyme)

1 tbsp fresh sage, minced (or 1 tsp dry)

1/4 tsp ground black pepper

4 oz cheddar cheese, shredded (about 1 cup)

1 tbsp unsalted butter

1 medium onion, minced

8 oz raw pork

1/2 tsp salt

5-7 thick slices of day old bread (preferrably challah) cut into 1 inch cubes

Adjust oven rack to middle positon and heat to 425. Whisk the eggs, milk, thyme, sage and pepper together. Stir in cheese and set aside.

Melt butter in a 10-inch ovensafe and non-stick skillet over medium-high heat. Add the onion and salt and cook till softened 3-5 minutes. Add crumbled pork and cook till lightly browned, 5-7 minutes. Add the bread and using a spatula carefully fold the bread into the sausage/onion mixture until its evenly coated. Cook an additional 3-5 minutes till bread is lightly toasted.

Off the heat, add the egg mixture until well combined with the bread--make sure that cheese is evenly distributed! Gently press on the strata to help the bread soak up the egg mixture and bake till the edges and center are puffed and the edges have pulled away from the pan, about 12 minutes. Let rest 5 minutes before serving.