The combination of sourdough bread, eggs, sour cream, and chiles makes this dish a shoo-in for brunch. If you use fresh bread, it has an omeletlike consistency; if you use stale bread, it yields a more custardy consistency. Whichever way you make it, top it with salsa verde and sour cream for the ultimate indulgence.
What to buy: This strata goes great with our Tomatillo Salsa. If you don’t want to make your own, buy a high-quality salsa verde, preferably fresh from the refrigerated section of the grocery store.
Note: If you want a cheesier version, try topping the strata with shredded jalapeño Jack before cooking it.
Beverage pairing: Segura Viudas Reserva Heredad Brut Cava, Spain. This excellent brunch dish would naturally be paired with a good bubbly. This handcrafted cava from the Catalan section of Spain brings fresh lime and lemon overtones to add a spritz to the dish, while having low enough alcohol and enough sweetness to not clash with any heat that may come from the chiles.