Strata With Cipollini Onions & Arugula |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This breakfast casserole gets a flavor boost from cipollini onions, an Italian variety that is exceptionally sweet. The strata needs to be refrigerated for at least 1 hour before baking, so plan accordingly. Ingredients:
1 1/2 tablespoons olive oil |
4 ounces arugula |
8 ounces cipollini onions, cut into 1/8-inch slices |
3 garlic cloves, minced |
8 eggs |
2 1/2 cups half-and-half |
3 ounces asiago cheese, shredded |
2 teaspoons salt |
1 teaspoon fresh ground pepper |
4 ounces french bread, crusts removed, cut into 1/2-inch cubes and dried overnight or toasted in oven |
Directions:
1. 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.
2. 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.
3. 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.
4. Preheat an oven to 350ºF.
5. 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.
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