Yesterday I made the most delicious thing I’ve eaten in a long time, and I cooked it in our Solavore Sport solar oven.

It’s an egg strata. I’ve never made a strata before, so making one in a solar oven seemed a bit risky, but I was rich in eggs and stale bread and the sun was out, so I decided to try.

For those of you don’t know, an egg strata is a casserole-type dish, typically served at brunch, which is composed of bread, eggs, cheese, butter and milk. It is indeed a fat bomb. But you know what? Fat is not evil.

My inspiration for this experiment came from a post called Six Beginner Recipes for Solar Ovens on the Eartheasy blog.

I wasn’t going to write out a recipe at all, instead referring you back to Eartheasy, but now that I think about it, I made some changes so that the strata would fit in the pot which comes with the Solavore Sport, so I’ll write that up at the end for folks who are interested. Before that, though, I want to talk about solar cooking in general.

To be honest, learning to use a solar oven is not very straightforward. In a way, it feels like learning how to cook all over again, but with the handicap of not knowing how long any dish should spend in the oven.

Imagine if back when you were making your first batch of cookies, your mom’s old Betty Crocker told you they would be done anywhere between one and four hours. Or perhaps the recipe would not even include a time or temperature recommendation, but just said the cookies would be done when they were done. Can you imagine your tears?

Welcome to solar cooking. Recipes are guidelines or even hints rather than instructions. You have to learn to judge the weather, the timing, the temperature and the type of food to determine how long a dish should cook, or indeed, if that particular dish should even be attempted that day.

For instance, we have still not had success in cooking a pot of beans in the solar oven (more on that in a future post)–but we do at least know that bean cooking is an all day venture.You have to get the pot in the oven early, and the sun has to be out all day. But other dishes may only need two to three hours of cooking. Morning cooking is more of a “sure thing” while starting a dish at noon is risky, but possible. You learn to plan accordingly.

Another learning curve is figuring out what kind of foods do well in a solar oven. Eggs, it turns out, really like solar ovens! This is logical, because eggs do well when cooked low and slow. (Have you ever tried the Eggs Francis Picabia recipe in the Alice B. Toklas Cookbook?) I think any kind of quiche/egg pie/strata type recipe will do well in a sun oven, and intend to explore this more.

The Eartheasy egg strata recipe was precise for a solar recipe–it said it should cook at 325 F for 60 to 90 minutes. My oven did not get to 325 F. Despite having solar reflectors on, it was operating at 250 F, so it took longer–2 hours and 40 minutes in total.

The egg soup from which this glory arose

These are my notes from the process. I find notes help prevent future mistakes. And I think this gives you a sense of what it is like to work with a solar oven.

9:30 AM- 10:30AM: Preheated the oven to 300. Pro-tip: preheating solar ovens is not absolutely necessary, but really helps speed things up. Meanwhile, the strata soaked in the fridge, which is very good for it.

10:30 AM: Strata in. Temperature dropped to 250 from opening door. The strata is in a black enamel pan with a lid. It is chilled. Reflectors and clips are on. Nothing else is cooking in there at the same time.

11:30 AM: Oops! Left it too long unattended while I screwed around on the internet. It got off center with the sun. That, combined with the coldness of the pot has dropped the oven temperature to 225 F. This is not a disaster–it just means the cooking has slowed down. As long as you keep the oven temp. above 180 F (82 C), the food is cooking and bacteria is not growing. I re-center it with the sun. (All this means is you look at the shadow of the oven. If you see a big shadow coming off one side, it’s not centered. You should see almost no shadow.) The temperature started climbing again as soon as I repositioned the oven.

12:30 PM: Two hours in, still 250 F. Don’t know what’s up with that, why I can’t get back to 300 F or above, but it is plenty hot enough to cook. I open up the oven and check progress inside the pot. It looks surprisingly good–the eggs have puffed up and it looks firm on top. I judge it to be almost but not quite done. I could have done a toothpick test, but was too lazy to go back in the house and get one.

1:10 PM: I check it again, and now it is gorgeous, definitely done. It has pulled away from the sides of the pot and gained a nice brown finish on top, which I did not think would happen. I had expected something more like a steamed pudding, frankly.

Unable to believe I had made something so pretty in a sun oven, I danced into the house carrying my prize in mitted hands. Unfortunately, Erik had gone off to deal with a plumbing emergency at his mom’s house, so did not get in on the strata lunch party.

Sad that Erik was missing this, but strangely happy in my primitive backbrain to have the whole thing to myself, I cut myself a huge slice. It was amazingly fluffy and light and decadently rich at the same time. I cut myself a second piece. And then a third. And then I made myself stop before I got sick. Do you know how when something is really good you just want to keep eating even though you know you are quite full? That was my relationship to this strata: disfunctional, yet beautiful.

Here she is in the oven at the 2 hr and 40 minute mark, ready to come out.

Solavore Sport Strata (based on the Eartheasy Strata)

Serves at least 4-6, more if you have other things to eat

The main adjustment I made to the Eartheasy recipe was in adding more eggs and milk, because the enamel pots which come with the Sport are pretty big, and I found that the original recipe’s quantities didn’t quite cover the bread. It’s normal to have some bread poking up out of the mix, like glaciers in an eggy sea, but you don’t want the bread left high and dry. If you’d prefer a more modest 5 egg recipe, follow the link.

Thankfully, our hens have been busy, so I have more eggs than I know what to do with!

One last note: I added a 1/2 cup or so of cooked asparagus because I had it on hand (that’s the green stuff in the pics) but I don’t think it added a lot to the dish, flavor-wise, and it got overcooked in the process. I suspect it would have been better if it had gone in raw. I’m not including it as a recipe ingredient.

Ingredients:

• Fresh or stale bread, enough to cover the bottom of the cooking pot in two layers. Crusts are okay, they add texture–more crusts=more rustic. You can cut it up any way you want to make it work. There does not have to be complete coverage. I used two stale sandwich-sized sourdough rolls for mine.• 2-3 cups grated cheese. I used half good cheddar and half good Parmesan, because that was what was in the fridge.
• 2 tablespoons chopped fresh chives
A couple of sprigs of fresh thyme (leaves stripped, stems discarded)
• 2 tablespoons melted butter, plus more for baking dish
• 8 large eggs
• 2.5- 3 cups milk (I kept topping it off so I kind of lost track of the exact quantity. Also, I used an equal mix of half n’ half and water because I didn’t have milk.)
• 1 teaspoon sea salt (This was a smidge too much, probably due to the Parmesan being salty. I’d use less next time, unless my cheeses were more mild.)
• 1/4 teaspoon freshly ground black pepper

Equipment:

You need one lidded cooking dish for solar cooking. I made this recipe in one of the 9″ round enamel pots which come with the Solavore Sport oven.

How-to:

Start by greasing the pan with some butter.

Next cover the the bottom of the pan with one layer of bread. Sprinkle half of the the cheese over the bread. Lay down the second layer of bread and cover that with the rest of the cheese. As I said above, don’t sweat it if there are gaps between the bread slices, or if it overlaps. It’s all good.

Next beat all those eggs, then mix all the rest of the ingredients: the milk, the melted butter, the herbs, the salt n’ pepper.

Pour the egg mix over the bread. Let it soak in. The bread might float a bit before it takes enough water aboard to sink. You should have pretty good coverage of the bread. A little poking above the eggs is fine.

The bread needs time to soak so it really breaks down. The magical thing about strata is that the bread and egg and cheese meld into one, creating a magical new substance if given a chance. So give it an hour at least– or better, make it the night before you cook.

Cook this covered in a pre-heated solar oven. At temperatures above 300F it may cook in as little as 60 to 90 minutes. Around 250 F, it may take 2. 5 hours. Lower than that? Longer! Just keep it above 180 F. Look for the top to be firm and dry. Ideally it should brown a little and even pull away from the sides of the pan.

Variations: Of course you can add in vegetables or cooked breakfast meats like ham or bacon or sausage.  As per my note above, I found my cooked asparagus overcooked by the end, so more delicate veggies could probably start off raw.

As I was eating, I found myself fantasizing about a 70’s style “Mexican” strata with diced canned jalapenos mixed through it, served with salsa and heaven help us…sour cream. More fat! On reflection, I think this notion might be a an actual childhood memory. The ghost of brunches past.

I also think that a bit of Dijon mustard would have added a nice touch to the flavor, just a spoonful, stirred into the egg mix at the beginning (though not with the hypothetical jalapeno variation!). I’m going to try that next time.

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