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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Breakfast Strata Lorraine

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Breakfast Strata Lorraine Empty Breakfast Strata Lorraine

    Post by Lobo Fri Feb 26, 2016 1:05 am

    Breakfast Strata Lorraine Img49l
    Breakfast Strata Lorraine
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    Prep Time: 20 minutes
    Cook Time: 85 minutes
    Servings: 12
    Inspired by the ingredients in a classic quiche Lorraine, this do-ahead breakfast dish is great when you’re entertaining a crowd. Assemble the strata the night before and refrigerate, then bake the next morning.






    • 1K+

    Ingredients:


    • 2 Tbs. olive oil
    • 1 yellow onion, sliced
    • Kosher salt, to taste, plus 1 tsp.
    • Freshly ground pepper, to taste
    • 1 lb. (500 g) spinach
    • 1 1/2-lb. (750-g) loaf sweet batard, crusts removed, bread cut
        into 1-inch (2.5-cm) squares and toasted until dry (about 9
        cups)
    • 8 oz. (250 g) ham, diced
    • 6 oz. (185 g) Gruyère cheese, grated
    • 10 eggs
    • 2 1/2 cups (20 fl. oz./625 ml) half-and-half

    Breakfast Strata Lorraine Wine-pairing-icon-red

    Wine Pairing

    This pairs well with wines from our Wine Club.

    Directions:

    In a large sauté pan over medium heat, warm 1 Tbs. 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 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, ham 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 (180°C).

    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. Serves 12.

    Williams-Sonoma Kitchen

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