I love salt. I am not one of those people who shies away from adding it liberally to food. But last week I had a terrible experience with it.
It happened on Friday when I made a ham and cheddar strata for JZ and my grandma, who both happened to be at my house for lunch. I added 1/4 tsp of salt to the recipe, which when combined with the salty ham and cheese, was a bit of a salty assault to the taste buds.
The salt fest continued that evening when JZ and I went out for pizza at Son of a Peach with Tracey and her guy. I had a hefty portion of pizza and washed it down with only my glass of red wine – I foolishly left my water untouched. Fast forward 30 minutes when we’re on the road to pick up my parents from the airport, and I’m dying of thirst because of all the salt from the pizza. But of course we have no water in the car, so it isn’t until nearly 2 hours later that I finally get home and chug nearly my body weight in water.
That isn’t enough though, and my thirst wakes me up 4 times throughout the night. When I wake up the next morning, exhausted from all those wake ups, my mom looks at me and says “Your face looks puffy”. Gee, thanks mom, good morning to you too.
Moral of the story? Stick to a scant 1/8 tsp of salt when making this ham and cheddar strata. And don’t have really salty pizza afterwards.
- ½ tsp olive oil
- 2 cups bread cubes
- 8 large eggs
- ½ cup low fat milk
- 75 g sliced ham, diced
- 50 g cheddar cheese, diced
- ⅛ tsp salt
- ⅛ tsp pepper
- Preheat oven to 350°F with a rack placed in the middle.
- Grease a 2.5 quart round baking dish with olive oil on the bottom and sides. Place bread cubes in the dish, evenly spread out.
- Whisk together the eggs, milk, ham, cheddar, salt, and pepper in a large bowl. Pour mixture over the bread cubes. Use a spoon to evenly spread out the cubed cheese and ham, if necessary.
- Cover with saran wrap and let sit in the fridge for 1-2 hours.
- Then remove the saran wrap and bake for 40-50 minutes depending on the size and shape of the baking dish. Check for doneness after 40 minutes by inserting a large toothpick into the centre of the strata. If it is not done cooking, put back in oven and continue checking for doneness every 5 minutes.
**Use certified GF bread to make recipe gluten free.
Do you love salt? Have you ever overdosed on it like I did?
This post was shared on Buns in My Oven‘s What’s Cookin’ Wednesday link up.