We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Canadian Cheddar, Bacon and Tomato Stratas
Early Summer 2012
A lot more impressive than a plate of bacon and eggs, these show-stopping stacks of melted tangy cheddar, smoky bacon, arugula- scented tomatoes and fresh eggs are layered in individual souffle dishes. They’re then baked alongside baby tomatoes to lighten up the plate. Toasted slices of rosemary foccacia are all you need to round out this chef-style breakfast.
14 slices smoked bacon
3 ripe small plum tomatoes
¼ cup (60 mL) finely chopped arugula or basil leaves
2½ cups (625 mL) grated old cheddar cheese, preferably orange coloured
2 green onions, thinly sliced
1 pint (475 mL) grape tomatoes
1 tbsp (15 mL) olive oil
Generous pinches of salt and sugar
1 tbsp (15 mL) butter
8 eggs
¼ cup (60 mL) shredded arugula or basil for garnish
1 Cook bacon in a frying pan until browned and crisp. As strips are done, remove them to a paper towel and blot. Then coarsely chop.
2 Slice plum tomatoes into quarters. Holding 1 piece at a time over the sink, squeeze out seeds and juice. Coarsely chop pulp and mix with arugula. In another bowl, stir grated cheese with green onion. If making ahead, store separately in sealed bags. Refrigerate if leaving more than 2 hours.
3 Meanwhile, place oven racks in the centre and bottom of the oven. Preheat oven to 350°F (180°C).
4 So tomatoes are ready to roast at the same time as stratas are baking, slice grape tomatoes in half and tumble onto a large baking sheet. Drizzle with olive oil. Sprinkle with salt and sugar and toss to coat.
5 For stratas, lightly butter four 4-inch-wide (10-cm) soufflé dishes or custard cups that will hold 1¼ cups (310 mL) each. Sprinkle about 1/3 cup (80 mL) cheese mixture over the bottom of each dish. Scatter with about 2 rounded tbsp (30-plus mL) of bacon. Drain all liquid from tomato-arugula mixture, then spoon about a quarter of it on each strata. Press down firmly. Break 2 eggs into each dish. Pierce yolks once with the tip of a sharp knife just to break, but do not stir. Finally sprinkle with about 2 tbsp (30 mL) bacon and ¼ cup (60 mL) grated cheese. It is all right if they are mounded above the dish.
6 Set soufflé dishes in a baking pan and place in the centre of the oven. Place the baking sheet holding grape tomatoes on the bottom shelf of oven. Bake tomatoes, uncovered, until the skins start to burst, about 20 minutes. They do not have to be stirred.
7 Continue baking stratas until puffed and starting to brown, a total of 30 minutes. Let them stand 5 minutes. Run a thin knife around the sides of each strata. Turn out onto individual breakfast plates. Spoon cherry tomatoes around the stratas and garnish with shredded arugula.
Makes 4 servings
