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40 | Associa Family Cookbook Volume III ingredients 1. Preheat oven to 225°F. 2. Arrange bread in a single layer on a baking sheet and bake until dry and crisp, about 40 minutes. 3. Meanwhile, melt butter in a medium skillet over medium heat. Sauté shallots until fragrant, about 4-5 minutes. 4. Add spinach, ¼ teaspoon of salt, and pepper. Cook for 2 minutes, until spinach is heated through. Transfer mixture to a large bowl and set aside. 5. Add wine to skillet and increase heat to medium-high. Simmer for 2-3 minutes, remove from heat, and set aside. 6. Arrange half of the cooked bread slices in a greased 8x8 dish. Add half of the spinach mixture, and then sprinkle ½ cup of Gruyère cheese evenly over top. 7. Place the remaining bread slices in a single layer over top, add the remaining spinach mixture and another ½ cup of Gruyère cheese. 8. Whisk eggs in a medium bowl. Stir in reduced wine, milk, black pepper, and remaining salt. Pour mixture evenly over bread layers. 9. Cover dish with plastic wrap, place something heavy on top, and refrigerate for at least 1 hour. 10. Remove plastic wrap, sprinkle remaining cheese over the surface, and bake for 50-55 minutes at 325°F. directions BREAKFAST Spinach & Gruyère Breakfast Strata S E R V E S 6 12 slices French bread 2 Tbsp butter, softened 4 shallots, chopped 1 (10 oz) pkg frozen chopped spinach, thawed & squeezed dry ¾ tsp salt, divided black pepper (to taste) ½ cup dry white wine 1½ cups Gruyère cheese, grated, divided 6 eggs 1¾ cups whole milk P R E M I E R A S S O C I A T I O N S E R V I C E S , A N A S S O C I A ® C O M P A N Y

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