Spinach Strata

11 oz. Bread Cubes (Challa Bread Recommended)

8 tbsp. Ricotta Cheese

2 cups Cheese (Mozerella, Cheddar or Cheese Blend)

Dash Salt and Pepper

8 Eggs

4 oz. Heavy Cream

4 oz. Milk

1 Package Chopped Frozen Spinach – Defrosted and drained (squeeze water from spinach)

Sliced tomato (optional)

Parmesan Cheese (optional)

Preheat oven to 350 degrees. Spray eight large ramekins with Pam. Layer bread cubes to line the ramekins. Generously dot ricotta cheese throughout (1 tbsp. per ramekin). Add _ cup cheese per ramekin. Sprinkle each with a dash of salt and pepper.

Combine eggs, heavy cream, milk and spinach. Pour 4 oz. of egg mixture into each ramekin. Leave about _ – _ inch from top of ramekin.

Cover. Refrigerate overnight or freeze. If frozen, defrost in refrigerator overnight.

Add a slice of tomato and grated Parmesan if desired just prior to cooking.

Line cookie sheet with foil. Place ramekins on sheet and bake for 45 – 60 minutes. Run a flat knife around the side of the ramekins. Place a cloth napkin on top. Flip over and flip over again onto plate. Garnish and serve with tomato salsa.

For those with dietary restrictions, egg whites can be used instead of whole eggs. Low fat milk can be used instead of heavy cream or whole milk. The strata will not rise as high, but will taste delicious.

Spinach Strata

The 1795 Acorn Inn

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Eggs Benedict

By odysys_admin • July 22, 2019

English muffins Canadian bacon Eggs Fresh Spinach Feta Cheese Thinly sliced scallions Knorr Hollandaise Sauce Packet Poaching eggs is pretty uncomfortable for me. I’ve watched U-tube videos where you swirl the water to get the egg white to form around the yolk. I tried that once and it worked well for the first egg…what to do with the others? I didn’t want to swirl it each time I slid an egg in. I watched where they just put the egg into a ramekin and then gently poured it into the water from as close to the water as you can get. It stays pretty well together that way. Make sure there is enough water in the pan to cover the egg. Don’t put vinegar in the water, but do add a pinch of salt. If your egg whites get thin on the edges, you can always cut them off. Depending on how runny you like your eggs, let them cook on a gently boil for three to five minutes. Toast and butter your English Muffin. Add a slice of Canadian bacon (you can also use regular bacon or lox). Spinach. Feta. Egg. Hollandaise sauce. I’m not ashamed to admit, I use Knorr Hollandaise sauce mix. It’s easy to prepare and fool proof… and it tastes great. Sprinkle with thinly-sliced green onions. Add a little more feta on top if desired. A slice of avocado would be lovely too. Voila. Enjoy.