Smoked salmon, caper and goat's cheese strata — Belinda Jeffery

Ingredients

• 5 eggs
• 2 ½ cups (625 ml) milk
• Good pinch freshly grated nutmeg
• 2 teaspoons Dijon mustard
• 2 tablespoons finely chopped chives
• 2 ½ tablespoons finely chopped dill
• 220g good Turkish-style pide bread, cut into 1.5cm chunks
• 120g soft goat’s cheese marinated in olive oil and herbs, roughly crushed
• 100g cheddar (or tasty) cheese, grated
• 2 tablespoons capers
• 100g smoked salmon, sliced into fine strips
• tiny dill sprigs, to garnish
• lemon wedges, to serve