We make egg strata every morning of our lives here at The Manor. When we have some left over, which is often, I simply let it cool down, then cut it into perfect bites. I set it out on the kitchen island as finger food (toothpicks are helpful) and it all disappears before noon. Staff and guests alike make quick work of gobbling it up.
So it makes sense that it also makes a simple, make-ahead hors d'oeuvre.
All you do is make the Manor egg strata dish, which is on this tour.