8 slices whole wheat or whole
grain white bread
5 cups baby spinach leaves
2 teaspoons canola oil
4 ounces Canadian-style bacon
(about 7 slices), torn into bite-size pieces
4 eggs, beaten
4 egg whites, beaten
1/2 cup light sour-cream
2 teaspoons all-purpose flour
1 teaspoon dry mustard
1 teaspoon finely shredded lemon
1/4 teaspoon ground black pepper
1 2/3 cup fat free milk
For the sauce:
1/3 cups light sour cream
2 teaspoons Dijon-style mustard
1 to 2 tablespoons fat-free milk
Fresh thyme sprigs
Preheat oven to
Place bread slices in a baking pan. Bake until the bread is
dried out, about 10 - 15 minutes. Turn the bread once halfway
through baking (Alternative, place the bread slices in a large
plate, cover loosely with clean kitchen tower and let the bread
to dry out in room temperature, about 8 - 12 hours). Tear bread
slices into large pieces.
Heat 2 tablespoons of
oil in a large non-stick frying pan, cook spinach over medium
heat for 1 - 2 minutes or until just tender. Turn frequently
with tongs. Chop the spinach coarsely.
Combine the eggs, egg
whites, 1/4 cup sour cream, all-purpose flour, dry mustard,
lemon peel and pepper in a medium bowl. Stir in 1 2/3 cups milk
and whisk until well combine.
Arrange half of the
bread pieces in a lightly greased 2-quart baking dish. Top with
bacon and spinach. Top with the remaining bread pieces.
Pour the egg mixture
over bread slices evenly. Cover and chill for 2 hours or over
Preheat oven to 325ºF.
Bake strata with the dish cover open for 1 hour or until a knife
inserted near center of the strata comes out with clean. Remove
from heat and let it cool in room temperature for 10 minutes.
the sauce by combine all the sauce ingredients in a small bowl.
Drizzle sauce over strata. Garnish with fresh thyme sprigs