Take it slow

Cosy up this autumn with some hearty dishes courtesy of food writer Debora Robertson’s latest book, Notes from a Small Kitchen Island

- GINEVRA BENEDETTI

Eggs benedict strata

SERVES 6-8 READY IN 1 HR 30 MINS (PLUS CHILLING)

Butter, for greasing the dish 6–8 slightly stale white muffis 70g baby spinach 4 thick slices of ham, torn 120g Gruyère cheese, grated

FOR THE ‘HOLLANDAISE’ CUSTARD

160ml white wine vinegar 1 small shallot, diced 1tsp black peppercorns 1 bay leaf 8 eggs, lightly beaten 450ml double cream 160ml single cream Few fine gratings of lemon zest and 2tbsp lemon juice 3tbsp Dijon mustard

1 First, make the custard. Put the vinegar into a pan with the shallot, peppercorns and bay leaf, and simmer until the vinegar is reduced to about 4tbsp. Let it cool.

2 Whisk together the eggs and creams, strain in the cooled vinegar and gently stir. Grate over a little lemon zest, then stir in the juice and mustard. Season.

3 Lightly butter an ovenproof dish (around H8xL28×W28cm). Split the muffis and tear each piece into quarters.

4 Put the pieces of muffi, spinach and ham into the oven dish and mix together so everything is evenly distributed.

5 Slowly add the egg mixture, pouring it evenly over the strata, gently tilting the dish to make sure it reaches every corner. Gently press with the back of a spoon. Cover with foil and refrigerate for at least 4 hrs, or ideally overnight.

6 Remove the strata from the fridge 30 mins before you want to bake it and spoon over any of the egg mixture that hasn’t soaked into the bread.