Thank you all so much for reading, commenting, sharing, and following me on this journey! I’m so excited to see what this year #4 has in store. I can’t wait to share it with you! But first I have a recipe that I know you will want to make over and over. This recipe is “Breakfast Strata Lorraine” very easy and was inspired by the ingredients in a scrumptious classic quiche Lorraine. This do-ahead breakfast or brunch dish is great when you’re entertaining a crowd. Assemble the strata the night before and refrigerate, then bake the next morning. (This recipe serves 12 but you can cut the ingredients back to half.)
2 Tbs olive oil
1 yellow onion, sliced
2 Tsp of fresh thyme
Salt to taste, plus 1 Tsp
Freshly ground pepper to taste
1 lb spinach
1 1/2-lb sourdough bread, crusts removed, bread cut into 1-inch squares & toasted until dry (about 9 cups)
1 lb of bacon or (ham)
6 oz Gruyere cheese, grated (you can sub Swiss)
2 1/2 cups half-and-half
In a large sauté pan over medium heat, cook bacon. Use the drippings to caramelize the onions, add the onions, season with salt, pepper, and thyme, now cook, stirring occasionally, until caramelized, about 15 minutes. Transfer to a bowl.
In the same pan over medium heat, warm 1/2 Tbs. 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 1/2 Tbs. 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, bacon and cheese. Transfer to a 4-quart (4-l) baking dish. In a bowl, beat together the eggs, half-and-half, the 1 tsp. salt and pepper, to taste. 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°F 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.
Till Next Time…………
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