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Masala steak and egg strata

This perfect lazy brunch dish uses steak from last night’s dinner and is something you can prep while others are doing the dishes after dinner. Let the mixture hang out in the fridge overnight, and you’re one trip in the oven away from an easy, delicious brunch.



  • 7 whole eggs
  • 1 cup whole milk
  • 3/4 cup half and half cream
  • 1 teaspoon kosher salt
  • Ground black pepper, to season
  • 2 tablespoons unsalted butter, plus more for pan
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 2 large leeks, white and pale green parts only, thinly sliced
  • 1 medium red bell pepper, cut in 1/2 inch pieces
  • 4 garlic cloves, minced
  • 1 1 inch piece ginger, peeled and finely grated
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne, or to taste
  • 1/2 bunch coriander, leaves and tender stems coarsely chopped, plus more for serving
  • 1/4 medium red onion, diced small
  • 9 oz sourdough brerad, preferably day-old, cut or torn into 1 inch pieces (about 5 cups)
  • 1 1/2 lb grilled steak, sliced into thin ribbons, then ribbons cut in half
  • 2 cups sharp cheddar, grated (about 5 oz), divided


  1. Butter an eight by eight-inch or nine by a nine-inch baking dish with unsalted butter.
  2. Whisk eggs, milk, cream, salt and pepper in a medium bowl until well combined. Set aside.
  3. Heat butter and vegetable oil in a large skillet over medium until butter is melted. Cook cumin seeds, stirring constantly, until fragrant and starting to pop about one minute. Reduce heat to medium-low, add leeks and season with salt. Cook, stirring occasionally, until leeks are very soft and starting to brown for eight to 10 minutes. Increase heat to medium and add the red pepper. Cook, stirring often, until pepper begins to soften, about three minutes. Add garlic and ginger, and cook, stirring constantly, until fragrant, about 30 seconds. Add garam masala, ground coriander, ground cumin, ground turmeric, and cayenne and cook, stirring constantly, until fragrant, about one minute.
  4. Scrape mixture into a large bowl and let cool slightly. Stir in coriander leaves and tender stems, red onion, dried-out sourdough, sliced steak, and grated cheese; season with salt and pepper. Transfer to a prepared baking dish and spread out into an even layer. Pour the reserved egg mixture over; gently press down on the strata to help the bread absorb the egg mixture. Scatter the remaining half a cup of coarsely grated sharp cheddar over. Cover strata and chill for at least one hour and up to 12 hours.
  5. Preheat oven to 350°. Bake strata until the top is golden brown and a knife inserted into the center comes out clean, 45 to 50 minutes. Let cool slightly, then cut into squares. Serve topped with more fresh coriander. Enjoy! 

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