Breakfast Strata Lorraine
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
8 oz. (250 g) ham, diced
6 oz. (185 g) Gruyere cheese, grated
2 1/2 cups (20 fl. oz./625 ml) half-and-half
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
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.