Onion and Gruyere Strata

1. Slice one Vadalia, Maui or sweet onions thinly
2. Add 2 tsp sugar, and salt and pepper to taste
3. Put over low heat with 2 TBL butter
   While that cooks
4. In a separate bowl, combine
   • 6 dozen eggs – beaten
   • 1/2 C chopped Spinach
   • 1/2 C Gruyere – grated
   • OPT: 1/4 C Cheddar, Mozzarella or Monterey Jack
   • Salt, pepper, nutmeg, Dijon mustard to taste
   • OPT:  Scallions, thyme
   • 1 tsp Grandpa’s Thunder Powder
   • 1/2 C Cream
   • 1 C Milk
5. Add the sauteed onions to the spinach mixture
6. Toss above spinach mixture with 1 C French bread crumbs or croutons – mix to combine
7. Pour into a lightly greased baking casserole
8. Bake at 325º for 60 minutes
9. Put butter knife into the center.  If it comes out wet, cook for another 15 minutes; if it comes out fairly clean, go to next Step.
10. Sprinkle more shredded cheese over top
11. Return to oven for another 10 minutes

This feeds 3-4 people

Breakfast Monte Cristo Lasagna

Makes six individual personal lasagnas

Softened butter
One 1 1/4-pound loaf bakery white bread—crusts removed, bread sliced (about 18 slices)
1/4 cup grainy mustard
1 pound thinly sliced Virginia ham
2 tablespoons chopped tarragon, plus more for garnish
3/4 pound Gruyère cheese, coarsely shredded (3 cups)
3 cups milk
4 large eggs
Freshly ground black pepper

Preheat the oven to 375°
Butter individual ramikens
Arrange a slice of bread in the bottom of the dish
Spread with mustard.
Add a layer of ham
Sprinkle with Tarragon and a scant handful of Gruyère cheese
Repeat the layering, leaving off the last layer of cheese.

In a medium bowl, whisk the milk with the eggs and season generously with black pepper.
Pour the custard evenly over the dish, pressing the bread to absorb the liquid.
Pat the remaining cheese on top and cover with a sheet of buttered parchment paper.
Bake the lasagna in the center of the oven for 30 to 35 minutes, until bubbling and browned around the edges.
Remove the parchment and turn on the broiler.
Broil for about 3 minutes, just until the top is golden and bubbling.
Let rest for 10 minutes, then serve.

The unbaked strata can be refrigerated overnight.
Let sit on counter for 30 minutes before putting into oven