Green Strata With Goat Cheese and Herbs

The steps as written made no sense to me. I cooked down the greens in a little water, then blitzed them with the herbs and one cup of milk. Then whisked in the eggs and the rest of the milk, cream, and cheese. Threw in the bread and let it all soak in the fridge for a couple of hours, mixing occasionally. Pressed it into a pan, covered with plastic wrap, and weighted with some cans. Came out great, not bready or lumpy. The pressing technique I learned from America's Test Kitchen.

What a mess. I put the greens and hot milk into my Cuisinart 11 cup food processor and hit the pulse button. Hot milk and green bits down the side and onto the counter. I've transferred it all over into my blender but meanwhile my kitchen is a disaster with milk and green bits everywhere, not to mention that it wasn't a joy playing around in hot milk.
Use a blender.

Looks like green baby food. Why puree at all? poach veggies as needed in milk/cream, drain, chop/scissor roughly, lay over bread base. Proceed with rest of Step 2..

Yes, the processor was slightly messy but doable (I have a 14 cup Kitchen Aid), and yes, it took about 30 rather than 20 minutes to bake the eggs at the end. I used about 3/4 of a 24 oz. loaf of Brioche, 6 cups of a 16 oz. "Zen Blend" pre-washed package of baby greens; kale, collards, chard, spinach, tatsoi, mustard, mizuna, pak-choi and komatsuna. I also used 8 instead of 6 oz of goat cheese. A delicious and beautiful 5* success for an annual 8 woman beach retreat, most of which I made ahead.

I read most of the notes and opted for my blender instead of the food processor. It was a disaster. Mixture all over everything. Worked fine in my food processor. Either way, you really can't incorporate all of the milk and cream at once. Experience should have reminded me of that.

I made this with leftover collards (southern style), and slightly stale grocery store whole wheat potato bread that had a soft crust. Managed to get the eggs just right for a lightly thick runny sauce. Next time I would use the ricotta to hold its consistency better than the goat cheese did. But the flavor was delicious and worth making again.

I wouldn't let it cool too much before serving or the egg yolks will be too gelatinous rather than saucy.

Yummy! I dispensed with heating and cooling the milk, which seemed time-consuming and messy. I blitzed the greens in the food processor. Then I whisked the eggs in a bowl, added cold milk, and then the green paste. Poured that mixture over the bread. Not sure what I missed by not wilting the greens with scalding milk, but this worked fine.

I prepared this for a family that claims to be disinterested in egg dishes. The cheese combined with the pepper made all the difference. One time I used goat cheese, another, a local variant. We've served both rose and sancerre with this dish, and although the sancerre tasted great, so did the a dry, Washington State Rosy!

The whole family liked this, including a 4-year-old who doesn't particularly like eggs or 'green things'. I agree that a blender would work better. I used baby kale, parsley and dill because that's what I had, but would go with spinach next time. I did 20 minutes for the eggs, and that was set enough to serve but then break and enjoy the runny yolks.

Fantastic! After reading others’ comments on the puréed milk/greens, I tried a different technique that worked well. I heated the milk in a *large* pot, then tossed the greens in there to wilt, and then puréed (still in the pot) with my immersion blender. Worked like charm without a mess (and dirtied fewer dishes).

I added 2 minced garlic to the processor which made it taste like pesto. Really delicious, but would like to try w/o my lil addition. Also cracked just 2 eggs at one end for hubby and my dinner. I plan to cook fresh eggs, probably over-med, to go w/ the bread pudding left overs. W/o eggs is just as delightful.

This is always devoured quickly, a perfect brunch dish. Use challah bread, if you can find it.

I read the previous notes and just wizzed the greens in the processor, put them in a bowl, covered them with the hot milk and let it cool... otherwise, as written... great great great cabin food!

My sisters made this for Fathers Day brunch and interpreted "soft herbs" to mean dried herbs. I'm not sure how alarm bells didn't go off in their heads at the thought of adding 3/4 cup of dried herbs, but it actually still tasted pretty good! So if you're worried about messing this up, you can't do much worse than us, and it'll probably still be ok.

good-morning every one , this fantastic dish you can give , just a little , phphiifftt up in the air by adding some rich tasted (little strong) world famous Danish Cheese . You can add any danish taste full cheese together with the goat cheese as well , - good luck go with care alain , copenhagen