Weekend Breakfast - Eggs Benedict Strata


  • 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 peel

  • 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


  1. Preheat oven to 300ºF. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Pour the egg mixture over bread slices evenly. Cover and chill for 2 hours or over night.

  6. 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.

  7. Meanwhile, prepare the sauce by combine all the sauce ingredients in a small bowl. Drizzle sauce over strata. Garnish with fresh thyme sprigs before serving.

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