FONTINA, SPECK, AND ONION STRATA
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 12
Steps:
- Heat butter in a large high-sided skillet over high heat. Add onion, garlic, thyme; season with salt and pepper. Cook until lightly caramelized, 10 to 12 minutes (adjust heat if browning too quickly). Transfer onion mixture to a plate, and let cool.
- Meanwhile, whisk together eggs, milk, Parmigiano-Reggiano, and 1 teaspoon salt in a bowl. Shingle bread slices in a 10-by-14-inch oval baking dish layering with cooked onion mixture, speck, and fontina cheese. Pour over egg mixture, pressing bread gently into liquid. Refrigerate, covered, for at least 2 hours.
- Preheat oven to 325 degrees. Coat a large piece of parchment with cooking spray. Cover strata with parchment, then with foil. Bake for 1 hour. Uncover and raise oven temperature to 375 degrees. Bake until top is golden brown and crusty, 20 minutes more. Let rest for 15 minutes. Serve warm.
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Birdhar Rai
[email protected]This strata was a bit too spicy for my taste, but it was still good. I would recommend using less chili powder next time.
Lumbongo Chilunda
[email protected]This strata was a bit too sweet for my taste, but it was still good. I would recommend using less sugar next time.
Klim Lecta
[email protected]This strata was a bit too heavy for my taste, but it was still good. I would recommend using less bread next time.
E Miranda
[email protected]This strata was a bit too bland for my taste, but it was still good. I would recommend adding more herbs or spices next time.
Rahat Koko
[email protected]This strata was perfect! I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.
Ras hu
[email protected]This strata was a bit too dry for my taste, but it was still good. I would recommend adding more milk or cream next time.
nabin maharjan
[email protected]This strata was a bit too salty for my taste, but it was still good. I would recommend using less speck next time.
Jacob Morris
[email protected]I'm not a big fan of strata, but this one was really good! The flavors were well-balanced and the texture was perfect. I will definitely be making this again.
Arman Jee
[email protected]This strata was so easy to make and it turned out so well! I used a gluten-free bread and it worked perfectly. The flavors were amazing and the texture was perfect. I will definitely be making this again.
Oduwole Temitayo
[email protected]I made this strata for a brunch party and it was a huge success! Everyone loved it. The flavors were amazing and the texture was perfect. I highly recommend this recipe.
Rahel Negusse
[email protected]This strata was a hit with my family! I used a 9x13 inch baking dish and it turned out perfectly. The Fontina cheese was melted and gooey, the speck added a nice salty flavor, and the onions were caramelized to perfection. I will definitely be making