Perfect brunch : sweet kale salad & cheesy prosciutto strata


Do you have friends or family to entertain this weekend? Or maybe you would like to try something new for late weekend breakfast? Well this crunchy on the outside and cheesy on the inside strata is oh so satisfying! And combined with crispy and fruity kale salad makes for the perfect brunch meal! Honestly it’s the first time I made strata, and I was really surprised how delicious and easy it was πŸ™‚ . The best part is that you can prepare it the night before, so in the morning all you have to do is the salad ( and maybe coffee πŸ™‚ ) .
I got inspired by my new favourite cookbook : How to feed a family, from the sweet potato chronicles blog. But in stead of spinach I used this cool veggie I have recently discovered: white chard; it’s more delicate and slightly more sweet than spinach, yet still rather crunchy. And the original recipe called for some fancy (and pricy ) cheese combination.. Obviously it wasn’t a one income family dish in the beginning πŸ˜‰ but know it is !

1 onion
3 garlic cloves
1 big bunch of white chard

1 loaf of Italian white bread
8 slices of prosciutto ( or other salty ham)
2 cups grated old cheddar cheese
8 eggs
2 1/2 cups milk
2 tablespoons Dijon mustard

Cut the bread in to cubes and set aside. Cut the onions and chard, and let simmer for around 5 min , or until the onions get transparent, with garlic and olive oil. When ready set aside. Spread half of the bread cubes in the big baking dish, then spread over it the chard and onion mixture, place the prosciutto slices on top, an finish by sprinkling the greated cheese all around. Then spread the rest of the bread cubes. Now whisk eggs, milk and mustard, and pour it all around the bread. If you are doing it day ahead, cover it with plastic wrap and leave in the fridge. Bake on 375 F for around 45 min.

5 big kale leaves
2 big oranges
6 strawberries

1/4 cup Avocado oil
1 tablespoon Maple syrup
1 lime

Wash and cut kale, add fruits cut in pieces, mix avocado oil ( or canola ) add syrup and the juice of the lime, and pour over the salad, let it stand a bit before serving ( the tastes will mix better together).
Enjoy your brunch !

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