Go Back

Spinach Egg Strata


  • 8 - 10 slices supermarket French bread (1/2 inch thick)
  • 5 Tbsp. unsalted butter, softened
  • 6 medium shallots, minced (about 1/2 cup)
  • 1 -1 0 oz. package frozen chopped spinach, thawed and squeezed dry
  • 1 cup medium-dry white wine, such as Sauvignon Blanc
  • 6 oz. Gruyère cheese, grated (about 1 1/2 cups)
  • 6 large eggs cups
  • 1 3/4 cup half-and-half
  • 1 tsp. salt
  • 1/2 tsp. ground nutmeg (my addition)
  • black pepper to taste


  • Adjust oven rack to middle position and heat oven to 225 degrees.
  • Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time.
  • When cooled, butter slices on one side with 2 tablespoons butter then set aside.
  • Heat 2 Tbsp. butter in medium nonstick skillet over medium heat.
  • Sauté shallots until fragrant and translucent, about 3 minutes.
  • Add spinach and salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about 2 minutes. Transfer to medium bowl; set aside.
  • Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.
  • Butter 8″ square baking dish with remaining 1 tablespoon butter.
  • Arrange half the buttered bread slices, buttered-side up, in single layer in dish – you may need to cut them to fit.
  • Sprinkle half of spinach mixture, then 1/2 of the grated cheese evenly over bread slices.
  • Sprinkle remaining spinach mixture and 1/2 of the cheese over bread.
  • Whisk eggs in medium bowl until combined.
  • Whisk in reduced wine, half-n-half, 1 teaspoon salt, 1/2 tsp. nutmeg and pepper to taste.
  • Pour egg mixture evenly over bread layers.
  • Cover the strata surface flush with plastic wrap, and then weigh it down. (I used a couple of boxes of pasta – Cooks Illustrated.com suggests using two boxes of brown sugar). Then refrigerate the strata for at least 1 hour or up to overnight. (NOTE: weighing down the strata helps to create a more uniform texture during baking).
  • Remove dish from refrigerator and let stand at room temperature 20 minutes.
  • Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees.
  • Bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 60 minutes for doubled recipe).
  • Cool on wire rack for 5 minutes before serving.