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Strata with Cipollini Onions & Arugula

Strata with Cipollini Onions & Arugula
This breakfast casserole gets a flavor boost from cipollini onions, an Italian variety that is exceptionally sweet. The strata needs to be refrigerated for at least 1 hour before baking, so plan accordingly.

Ingredients:

  • 1 1/2 Tbs. olive oil
  • 4 oz. arugula
  • 8 oz. cipollini onions, cut into 1/8-inch slices
  • 3 garlic cloves, minced
  • 8 eggs
  • 2 1/2 cups half-and-half
  • 3 oz. Asiago cheese, shredded
  • 2 tsp. salt
  • 1 tsp. freshly ground pepper
  • 4 oz. French bread, crusts removed, cut into 1/2-
      inch cubes and dried overnight or toasted in
      oven

Directions:

In a sauté pan over medium heat, warm 1/2 Tbs. of the olive oil. Add the arugula and sauté until just wilted, 2 to 3 minutes. Drain in a colander.

In the same sauté pan over medium heat, warm the remaining 1 Tbs. oil. Add the onions and sauté until caramelized, about 15 minutes. Add the garlic and sauté until aromatic, about 1 minute. Remove from the heat.

In a large bowl, whisk together the eggs, half-and-half, cheese, salt and pepper. Stir in the bread, arugula and onions. Transfer to a braiser, cover and refrigerate for at least 1 hour or up to overnight.

Preheat an oven to 350ºF.

Uncover the strata and transfer to the oven. Bake until golden brown and cooked through, about 1 hour. Let stand for 5 minutes before serving. Serves 8 to 10.
Williams-Sonoma Kitchen.