• 6 medium British free-range eggs
  • 300 ml semi-skimmed British milk
  • 100 g reduced fat crème fraîche
  • 75 g ham, torn into pieces
  • 50 g British mature cheddar, grated
  • 4 spring onions, finely sliced
  • 150 g baguette, torn into small chunks


  1. 1

    Preheat the oven to 180°C, 160°C fan, gas 4. Line a 12-hole muffin tin with squares of baking paper (measuring about 14cm). Don't worry if the paper sticks out the tops.

  2. 2

    Beat the eggs together with the milk and crème fraîche. Stir through the ham, Cheddar and spring onions; set aside.

  3. 3

    Divide the baguette pieces between the muffin-tin holes, then spoon over the egg mixture. Let sit for about 30 minutes to allow the egg mixture to soak into the bread.

  4. 4

    Bake the stratas for 30-35 minutes until set (when a skewer comes out clean) and golden.


    Cook's tip: sprinkle over some sesame or poppy seeds before baking for an extra burst of flavour.

Nutritional Details

Each serving provides
  • Energy 486kj 116kcal 6%
  • Fat 5.8g 8%
  • Saturates 2.8g 14%
  • Sugars 2.1g 2%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 569kj/136kcal

Each serving provides

7.5g carbohydrate 0.7g fibre 7.9g protein

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