4 eggs
2 cups of milk
½ cup shredded sharp cheese
10 leaves of spinach
pinch of garlic per individual strata
dash of Tabasco
6 pieces of old white bread
1 plum tomato

These are made in individual ramekins. Cut bread in half. Place one half in bottom of each ramekin. Places 2 leaves of spinach in each, with stems removed. Place pinch of fresh garlic in each ramekin. Sprinkle shredded cheese over each ramekin. Cover with remaining piece of bread. Mix together eggs, milk, and Tabasco. Fill each ramekin with milk mixture, making more milk mixture if necessary. Place remaining cheese on top. Top with tomato slice. Store on cookie sheet lined with aluminum foil and covered with saran wrap. Place in refrigerator overnight. In morning, bake in 350 degree oven approximately 30-35 minutes, until brown and puffed.

2 cups milk
4 tablespoons scallions or sautéed onions
dash of Tabasco
dash of nutmeg
salt & white pepper to taste
4 tablespoons butter
3-4 tablespoons flour
2 cups spinach
2 tablespoons finely chopped parsley
1/4 cut grated Romano
Puff Pastry

Sauce
Combine milk, scallions, Tabasco, nutmeg and salt & white pepper. Heat gently almost to a boil. Do not boil! In another pan melt butter. Add flour. Cook 4-5 minutes, but do not let brown. Add heated milk to butter and flour mixture. Whisk together. Cook until thickened. Add spinach, parsley, and Romano. Thin with milk if necessary.

Puff Pastry Nest
Remove pastry dough from freezer. Thaw slightly. Use Large 10 oz. ramekin or cutter to cut two circles per person. Place one circle on cookie sheet. Cut out center of 2nd circle and place on the top of 1st circle. Brush with egg white, yolks, or milk and cook according to package instructions. When finished hollow out center to accommodate 2 poached eggs.

To Serve
Poach two eggs. Place eggs in puff pastry nest and top with Florentine sauce. Sprinkle with Romano cheese.

3 tablespoons olive oil
1/2 cup onion, thinly sliced
2 cloves garlic, minced
1/2 red bell pepper diced
1/2 yellow bell pepper diced
1/2 orange bell pepper diced
8 ounces fresh mushrooms, sliced
1 cup fresh uncooked spinach
10 large eggs
1 cup cream or milk
2 teaspoons salt
2 cups stale bread cubes (1/2 inch pieces)
4 ounces +/-cream cheese, crumbled into small bits
4 ounces grated Swiss cheese

1. Oil the bottom and sides of a 10-inch springform pan. Line pan with parchment paper covering the bottom and sides with one sheet. Spray with oil.

2. Heat the oil in pan over medium-high heat. Saute onion, garlic, peppers, and mushrooms until crisp-tender.

3. Place bread cubes in bottom of pan. When vegetables are cooked, place on top of bread.

4. Remove stems from spinach and place on top of vegetables. Cover with shredded cheese and top with cream cheese, placed on top like pepperoni on a pizza. This can be prepared the previous day to serving.

5. Whisk the eggs and cream together in large bowl. Season with salt and pepper. Refrigerate until needed. This can be prepared the previous day to serving.

6. Cover baking sheet with foil. Place springform pan on top of baking sheet and cover with saran wrap. Refrigerate until needed.

7. When ready to bake, preheat oven to 375. Pour egg mixture over items in springform pan. Cook 50-60 minutes until middle is set and not firm. Cut into wedges and sprinkle with parmesan cheese. Can be cooked and held at least 1 hour before serving.