Strata With Cipollini Onions & Arugula
This flavorful Strata recipe combines caramelized onions, wilted arugula, and a cheesy egg custard, all layered with cubes of French bread for a delightful brunch or breakfast casserole. The savory flavors meld together beautifully, creating a perfect dish to share with family and friends.
— Constant Cookbook
Ingredients
- 1 1/2 Tbs. olive oil
- 4 oz. arugula
- 8 oz. cipollini onions, cut into 1/8-inch slices
- 3 garlic cloves, minced
- 8 eggs
- 2 1/2 cups half-and-half
- 3 oz. Asiago cheese, shredded
- 2 tsp. salt
- 1 tsp. freshly ground pepper
- 4 oz. French bread, crusts removed, cut into 1/2-
- inch cubes and dried overnight or toasted in
- oven
Instructions
- In a sauté pan over medium heat, warm 1/2 Tbs. of the olive oil. Add the arugula and sauté until just wilted, 2 to 3 minutes. Drain in a colander.
- In the same sauté pan over medium heat, warm the remaining 1 Tbs. oil. Add the onions and sauté until caramelized, about 15 minutes. Add the garlic and sauté until aromatic, about 1 minute. Remove from the heat.
- In a large bowl, whisk together the eggs, half-and-half, cheese, salt and pepper. Stir in the bread, arugula and onions. Transfer to a braiser, cover and refrigerate for at least 1 hour or up to overnight.
- Preheat an oven to 350ºF.
- Uncover the strata and transfer to the oven. Bake until golden brown and cooked through, about 1 hour. Let stand for 5 minutes before serving. Serves 8 to 10.
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