Molly Yeh's Prosciutto and Swiss Croissant Strata | Girl Meets Farm | Food Network

Описание: A strata is a layered breakfast casserole made with bread, cheese, and fillings soaked in an egg mixture before baking. Molly uses buttery croissants in this strata as a nod to the croissants that Nick brought on their first date bike ride. It's perfect for their anniversary or anyone with old croissants.
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Prosciutto + Swiss Croissant Strata
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 35 min
Active: 30 min
Yield: 8 servings

Ingredients

Olive oil, as needed
8 ounces prosciutto, chopped
1 yellow onion, diced
1 green bell pepper, diced
Kosher salt
4 ounces baby spinach
16 ounces day-old croissants, torn into chunks
1 cup (4 ounces) shredded mozzarella
1 cup (4 ounces) shredded Gruyère or Swiss cheese, plus more for topping
10 large eggs
4 1/2 cups whole milk
1/2 cup heavy cream
2 teaspoons Dijon mustard
1/4 teaspoon ground nutmeg
2 tablespoons chopped fresh dill, plus more for topping
Freshly ground black pepper
Hot sauce, to taste
Flaky salt

Directions

If you’re planning to bake this immediately, preheat the oven to 350 degrees F. If you’re prepping this the day before, no need to preheat now.

In a skillet (or 4-quart braiser that you can put in the oven), heat a drizzle of oil over medium heat and add the prosciutto; cook until crispy. Remove to a plate. Add more oil to the pan if it seems dry and then add the onion, bell pepper, and a pinch of kosher salt. Cook until soft, 5 to 7 minutes. Add the spinach and allow it to wilt. Remove from heat.

Combine the croissants, mozzarella, Gruyère or Swiss, onion mixture, and prosciutto, either in a 9-by-13-inch casserole dish or in the braiser you used to cook the prosciutto and vegetables.

In a large bowl, whisk together the eggs, milk, cream, mustard, nutmeg, dill, 3/4 teaspoon kosher salt, a bunch of turns of pepper, and hot sauce to taste. Pour into the pan with the croissants. Top with another little sprinkle of cheese. Cover with lid or foil and bake immediately or refrigerate overnight or up to 24 hours.

Bake (at 350 degrees F) covered for 30 minutes, and then uncovered for about another 30 minutes, until browned on top and set throughout. Sprinkle with additional dill and flaky salt.

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Molly Yeh's Prosciutto and Swiss Croissant Strata | Girl Meets Farm | Food Network
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