Breakfast Strata Lorraine
Preparation: 10 min.
Cooking: 50 min.
Total: 60 min.
- 2 Tbsp virgin olive oil
- 1 yellow onions , sliced
- 1 tsp kosher salt
- 1/4 pinch fresh ground black pepper
- 1 Lb fresh spinach leaves
- 9 Cup sourdough bread cubes , toasted
- 1/2 Lb cooked ham , diced
- 1/2 Lb Gruyere cheese , shredded
- 10 large eggs
- 1 1/4 Pint half and half
In a large sauté pan over medium heat, warm half of the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until caramelized, about 15 minutes. Transfer to a bowl.
In the same pan over medium heat, warm half of the remaining of the olive oil. Add half of the spinach, season with salt and pepper and cook, stirring, until wilted, 2 to 3 minutes. Transfer to a colander. Repeat with the remaining olive oil and spinach. Using a rubber spatula, press out the excess moisture.
In a large bowl, toss together the bread cubes, the caramelized onion, spinach, ham and cheese. Transfer to a large baking dish. In a bowl, beat together the eggs, half-and-half, the kosher salt and ground black pepper. Pour over the bread mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to 16 hours.
Preheat an oven to 350 ℉
Remove the plastic wrap from the baking dish and cover with a lid or aluminum foil. Bake for 20 minutes. Uncover and continue baking until the top is browned and the strata is cooked through, 40 to 50 minutes more.