Breakfast Strata Loraine

Ingredients

• 2 Tbs Olive oil
• 1 Yellow onion sliced
• Kosher Salt to taste
• Black pepper freshly ground to taste
• 1 lb Spinach
• 1 lb/loaf sweet batard 1“ squares toasted until dry, making about 9 cups
• 8 oz Cooked ham diced
• 6 oz gruyere cheese grated
• 10 Eggs
• 2&1/2 cups Half-and-half cream

Instructions

1. In large sauté pan over medium heat, warm 1 tbs oil. Add onion; season with salt and pepper. Cook, stirring occasionally until carmelized, about 15 minutes. Transfer to bowl. In same pan over medium heat, warm 1/2 tbs oil. Add 1/2 spinach; season with salt and pepper. Cook, stirring, until wilted, 2-3 minutes. Transfer to colander. Repeat with the rest of the spinach, Press out excess moisture.
2. In large bowl, toss together bread cubes, onion, spinach, ham and cheese. Transfer to 4 qt baking dish. In bowl, beat together eggs, half and half, 1 tsp salt and pepper, to taste. Pour over bread mixture. Cover with plastic wrap; refrigerate 2-16 hours.
3. Preheat oven to 350’ F. Remove plastic wrap from strata; cover with lid or foil. Bake 20 minutes. Uncover; bake until top is browned and strata is cooked through, 40-50 minutes more.
4. Pair with Champagne Brut.