Collard Greens Strata makes a fine peasant brunch

(If you've got bread, eggs, cheese and veggies, you have the makings of a strata)

Strata is an easy breakfast dish that can be made the night before — when you need the fixins' for a quick brunch, with a little prep work the night before, all you'll have to do is pop this dish into the oven the next morning— you don't have to be wide-eyed awake to bring a great dish to the breakfast table.

My brother was good enough to agree to help my hubby build compost bins in the backyard Sunday morning. He was set to arrive early, so I said, "Come for breakfast."

Knowing that I like lazy Sunday mornings, I decided to prep for brunch Saturday night.

I washed several small local sweet potatoes I still had from the farmers market and set them aside to cut into wedges in the morning for baked "fries. " I then eyed a stale half of baguette which was the inspiration for this peasant egg dish.
You can basically use "clean-out-the-fridge" ingredients for this recipe, which makes it taste even better.

I had fresh collard greens still going strong in the garden so I decided to feature them in the strata. And I had just dug a few shallots that were nicely "seasoned" and ready for use.

(A wedge of strata makes a satisfying breakfast or brunch)

Collard Greens Strata

• Saute about three large shallots, minced, in about 2 tablespoons olive oil.
  
• Add 8-9 freshly washed collard greens that have been chopped into ribbons.
• Add fresh herbs to your liking: basil, parsley, chives and thyme is what I used.
• Set aside while you whisk together four eggs and 1 1/2 cups milk
• Add about 1 cup grated cheese such as Cheddar or Fontina.
• Scrap the sauteed veggies into the egg/milk/cheese mixture.
• Cube some day old bread and add that to the mix (about half a baguette is good or about six slices of peasant bread broken into pieces.
• Season with salt and pepper.
• Scrap ingredients into a buttered 9-by-10-inch baking dish.
• Top with a sprinkling of bread crumbs, grated cheese and paprika.
• Cover with aluminum foil and leave overnight in the fridge (the bread will soak up the egg and milk mixture nicely).

When you're ready for brunch, preheat the oven to 375 degrees, uncover the strata and pop that baby in.
It should brown nicely in about 35 minutes.

Serve with a side of sweet potato fries, and don't forget to pass the hot sauce!