Ingredients 4 slices short cut bacon
1 tbsp Dijon mustard
4 - 6 slices white bread, crusts cut off
120 g cheese, grated
4 extra large eggs
1½ cups full cream milk
¼ tsp salt
Put the bacon between paper towel and microwave it till it is browned.
Let it stand about 5 minutes till it is a bit cooler, then break up into crumbled pieces.
Grease an ovenproof dish very well including up to the top as the egg dish rises.
Spread mustard on 1 side of each slice of bread.
Put half the bread on the bottom of the prepared dish, with the mustard facing upwards. You may need to cut the bread to fit it in.
Put half the cheese over this.
Top with all but about 2 tbsp of the crumbled bacon
Add the remaining mustard spread bread slices, once again with mustard side upwards.
Whisk the eggs and the milk until well combined, and add the Worcestershire sauce, salt (optional as you have salt in the cheese and bacon) and pepper.
Slowly pour the egg mixture over the bread slices pressing the bread down to absorb the egg mixture.
Cover all the bread and top with the remaining cheese and bacon.
Cover and refrigerate overnight - though if in a hurry, just let it stand for 30 minutes.
Preheat the oven to 180°/160° fan forced and bake the strata for about 40 minutes or until it has risen and is golden brown on the top.
Ensure it is cooked by inserting a knife in the centre and making sure the knife comes out clean. As it cooks the smell of the bacon came wafting into the next room!
Let it stand for about 10 minutes if possible.
Serve, and watch it disappear - light and fluffy, cheesy and yummy.