STREAMING NOW: Simply Nigella

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I pulled this out of Redbook Magazine's December 2005 Issue. Hopefully, I can make this soon.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. With 1 tablespoon of the butter, generously grease a large, shallow 2 1/2 to 3-quart dish or casserole.
  2. Cook bacon in a skillet over medium heat until crisp. Remove bacon to drain on paper towel, leaving 2 tabspoons bacon drippings inskillet. Add mushrooms, onion, and sage; saute over medium heat 8 to 10 minutes, until browned and mushrooms have released much of their liquid. Spread mixture over bottom of prepared dish; scatter spinach over top.
  3. Spread reamaining 3 tablespoons butter over one side of bread slices, and arrange, buttered side down up and overlapping, on top of spinach. Arrange 3 tomato slices on buttered side of bread slices.
  4. In large bowl with wire whisk, beat eggs, milk, 1/2 cup of the Parmesan and pepper until well blended. Slowly pour egg mixture over bread slices; press bread down to absorb egg mixture, spooning egg mixture over any uncoated bread. Scatter Gruyere and remaining 1/4 cup Parmesan over top. Cover strata and refrigerate overnight.
  5. Bring strata to room temperature. Preheat over to 350. Bake, uncovered, 30 minutes; loosely cover with foil to prevent overbrowning. Bake 25 minutes or until golden on top and a knife inserted in center comes out clean. Let stand 20 minutes before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: