6 English muffins, torn into bite size pieces and left out to dry overnight
1 baguette, torn into bite size pieces and left out to dry overnight
2 cups packed spinach
12 slices black forrest ham, thinly sliced
1 cup shredded cheddar
Pinch of saffron
2 tablespoon freshly squeezed lemon juice
1 cup unsalted butter (2 sticks)
3 large egg yolks
1 teaspoon runny honey
Kosher salt and cracked black pepper to taste
Pre-heat oven to 350°F and butter a large cast iron pan with butter (if you don’t have a cast iron pan you can use a similarly sized baking dish)
To a large mixing bowl add eggs, milk, cream, dijon, salt, and pepper and whisk until combined. Add dried English muffins and baguette pieces and gently mix until well coated. Set aside for 30 minutes.
In a large skillet add spinach and a few splashes of water. Using tongs, move the spinach around until it begins to wilt. Once fully wilted transfer to the bowl of soaking bread.
To assemble pour the egg, bread, and spinach mixture into the prepared pan and strategically place sliced ham into empty pockets. Scatter with shredded cheddar and bake for 40 minutes or until a skewer inserted into the middle of the strata comes out clean.
While the strata are baking make the Hollandaise. To a small bowl add saffron threads and lemon juice and let sit for about 10 minutes. Place butter in the microwave for 45-60 seconds or until fully melted. Add eggs, steep saffron in lemon juice, and honey to a large glass or mason jar.
Using an immersion blender begin to blend the yolks. Slowly stream in the melted butter - go slowly as you want the sauce to emulsify, until thick and glossy. Season with salt and pepper.
Slice the strata and serve with a generous amount of hollandaise. Enjoy!