To be honest, I’m not really a big egg fan. For me, they have a time and a place: hard-boiled around a campfire, over-easy on toast with butter and dill, in a turkey-bacon and shallot quish…and that’s about it. If I eat them too frequently or without any kind of a glutenous cushion, I get a stomach ache. That said, when I first read this recipe in Cook’s Illustrated I really wanted to try it; it just seemed so easy! Also, the fact that they added sliced buttered toast to the mix suggested a texture that would either be divine or disgusting. I had to try it.
Skillet Strata With Spinach and Feta (from Cook’s Illustrated)
6 large eggs
1 ½ C whole milk
¾ C crumbled feta cheese
4 T unsalted butter
1 onion, chopped fine
1 6 oz. bag baby spinach, chopped
5 slices hearty white sandwich bread, cut into squares (leave crusts for integrity)
salt and pepper
- Adjust oven rack to the middle position and heat to 400°F. Whisk eggs, milk, half of feta, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl.
- Melt 2 tablespoons of butter in large oven-safe nonstick skillet over medium heat. Cook onion until just softened – about 3 minutes. Add spinach and ¼ teaspoon salt and cook until wilted – about 2 minutes. Transfer to the bowl.
- Melt the remaining butter in the empty pan. Add the bread and cook, stirring frequently, until golden brown – about 5 minutes. Off the heat, stir in egg mixture and spinach until combined. Top with the remaining cheese and bake until surface is golden brown and edges pull away from the sides of the pan – about 15 minutes. Serve.
This strata is amazing! If you like your eggs on buttered toast, this strata is for you. You have your eggs and toast altogether in one warm, cheesy, gooey slice! As hearty as it is, I’m sure it could be served for any meal of the day. As a breakfast it’s perfect if you have a crowd of hungry mouths to feed …or, in our case, two very hungry adults, haha:
Overall Enjoyment: ♥ ♥ ♥ ♥