Breakfast Strata with Spinach and Gruyère

americastestkitchen.com

TheFeltedFox

subheading: GATHER YOUR INGREDIENTS:

8 to 10 slices supermarket French bread (½-inch thick) or Italian bread (6 to 7 ounces)

5 tablespoons unsalted butter, softened

4 medium shallots, minced (about ½ cup)

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 teaspoon Salt

½ cup medium-dry white wine, such as Sauvignon Blanc

6 ounces Gruyère cheese, grated (about 1 ½ cups)

6 large eggs

1 ¾ cups half-and-half

View Nutritional Information i

subheading: KEY EQUIPMENT:

12-Inch Nonstick Skillets

note: BEFORE YOU BEGIN

To weigh down the assembled strata, we found that two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe doubles easily; use a 9 by 13-inch baking dish greased with only 1 1/2 tablespoons butter and increase the baking time as directed in step 4. Feel free to substitute any good melting cheese, such as Havarti, sharp cheddar, or colby. To weigh down the assembled strata, we found that two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe doubles easily; use a 9 by 13-inch baking dish greased with only 1 ½ tablespoons butter and increase the baking time as directed in step 4. Feel free to substitute any good melting cheese, such as Havarti, sharp cheddar, or colby.

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