Stratta Bon Jour Recipe

Preheat oven to 325°F (165°C). Grease a 9x13-inch baking dish with 1 tablespoon butter.

Parboil the diced russet potatoes in salted boiling water for 6–8 minutes until just tender but not falling apart. Drain and set aside to cool slightly.

In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the diced onion and red bell pepper; sauté 6–8 minutes until softened and beginning to brown. Season with 1/2 tsp salt and 1/4 tsp pepper. Add the parboiled potatoes and sauté 4–5 minutes until edges golden. Transfer vegetable mixture to a large bowl to cool slightly.

In the same skillet, cook diced bacon over medium heat until crisp, about 8–10 minutes. Remove with a slotted spoon to a paper towel-lined plate and reserve 1 tablespoon of bacon fat in the skillet (discard extra).

Add the breakfast sausage to the skillet (use the reserved bacon fat for flavor) and cook, breaking up with a spatula, until no longer pink and browned, about 6–7 minutes. Drain any excess fat, then combine the cooked sausage and bacon with the cooled vegetable and potato mixture.

In a large mixing bowl, whisk together 12 whole eggs, 2 cups whole milk, 1 cup half-and-half, 1 1/2 tsp salt, 3/4 tsp black pepper, and 1/2 cup chopped fresh basil until smooth and slightly frothy.

Fold the meat-and-vegetable mixture into the egg mixture until evenly distributed.

Stir in the three cheeses: 1 cup shredded sharp cheddar, 3/4 cup shredded Gruyère, and 3/4 cup shredded mozzarella. Reserve about 1/2 cup of the cheese mixture to sprinkle on top before baking.

Pour the mixture into the prepared 9x13-inch baking dish, pressing down gently to remove air pockets. Sprinkle the reserved 1/2 cup cheese evenly over the top.

Cover the baking dish tightly with aluminum foil. Place the dish in the preheated 325°F (165°C) oven and bake slow for 55–65 minutes, or until the center is set but slightly jiggly (carryover will finish setting). Uncover and bake an additional 8–10 minutes to brown the top slightly if desired.

Remove from oven and let rest 10–15 minutes before slicing; this helps the strata set for neat portions.

While the strata bakes, make the hollandaise. Set a heatproof bowl over a pot of barely simmering water (double boiler) making sure the bowl does not touch the water.

Whisk 3 egg yolks and 1 tablespoon fresh lemon juice in the bowl until slightly thickened. Continuously whisk while slowly drizzling in the 6 tablespoons warm melted butter, a few drops at a time at first, then in a steady stream, until the sauce emulsifies and thickens. Remove from heat; whisk in 1/4 tsp salt and 1/8 tsp cayenne. Keep warm (set bowl in warm water) and whisk occasionally. If sauce becomes too thick, whisk in 1–2 tsp warm water or a squeeze of lemon to loosen.

Prepare peaches while strata bakes: place 4 halved, pitted peaches cut-side up on a small baking sheet. Sprinkle with 2 tablespoons brown sugar and 1/2 teaspoon ground cinnamon. Bake in the oven alongside the strata for the last 10–12 minutes (or roast in a 375°F/190°C oven for 10–12 minutes) until sugar is melted and peaches are tender. Remove and keep warm.

Warm 6 muffins or English muffins in the oven for the last 5 minutes of baking time so they are hot at service.

Slice the strata into 6 generous portions. Place one portion on each plate.

Spoon warm hollandaise over each slice (about 2–3 tablespoons per portion) or serve hollandaise on the side in a small pitcher.

Add a warm baked peach half and a toasted muffin to each plate. Garnish strata with additional chopped fresh basil (about 1 tablespoon per portion) and an extra crack of black pepper or a lemon wedge if desired.