In honor of Pendle Hill’s chickens, here’s a delicious main dish with eggs! Serves 8 to 10.
Ingredients:
- 1 tbsp butter
- 1 cup diced onion
- 4 cups fresh spinach
- 1 tsp salt
- 5 cups cubed brioche (roughly 1-inch pieces) **
- 2 cups grated cheese (Cheddar, Parmesan, Gruyere, or any combination of the three)
- 10 eggs
- 3 cups milk
- 2 tbsp Dijon mustard
- 1/2 tsp black pepper
Preheat the oven to 350 degrees F.
Melt the butter in a 12-inch cast iron skillet over medium heat. Saute the onions until soft. Add spinach and 1/2 tsp salt and saute until the spinach is just wilted. Remove from heat.
Spread the brioche evenly across the skillet, followed by the cheese.
Whisk the eggs, milk, mustard, 1/2 tsp salt, and 1/2 tsp pepper together. Pour slowly over the strata.
Bake the strata until golden brown and cooked through, about 40-50 minutes.
**Brioche is a delicious, rich bread of French origin with a high egg and butter content. Challah could be used as well. The brioche can also be replaced with a crusty loaf of French or Italian bread. If using French or Italian bread, allow the unbaked strata to chill in the refrigerator for at least 2 hours or up to overnight to allow the bread to absorb the egg mixture.
