I make usually make a strata or fritata for holiday brunch. On this one I took three of my favorite ingredients and focused on them. Bacon that I smoke at home with oak, apple and cherry woods. Cortland apples and Covadonga blue cheese from Spain. —chernobl58
Apple wood smoked bacon sliced then cut into strips
Cortland Apple peeled cored and small dice
Covadonga Blue Cheese crumbled
Herbes de Provence ground in a mortar and pestle until almost a powder
Preheat oven to 350. Spread the bacon strips on a parchment lined pan and place in the oven. Roast until almost crispy. Add .25 oence shallot and 1.5 t of herbes de provence powder and mix thoroughly. Spread out and return to oven. When crisp, remove and gather all bacon and shallot to one end of the pan. Set the pan at a slant with the bacon at the top to let the grease drain to opposite end.
Dip a piece of baguette into the grease and use it to coat a glass loaf pan. Then dip the rest of the bread into the grease and line the pan with it.
Mix the eggs and heavy cream, until smooth. Use a balloon whip to add some air so the eggs will puff. Ladle some of the mix onto the bread lining the pan and allow to soak for about five minutes.
Mix most of the bacon, apples and cheese into the custard. Reserving about a tablespoon of each for garnish. Mix gently but completely. Ladle the mix into the pan. Set uncovered into the oven still at 350. Set a timer for twenty minutes.
Place the extra virgin olive oil in a small sauce pan and just warm it. When it's about 150 degrees turn off the flame and add the second measurement of shallots and herbes de provence. Remove from heat and allow to return to room temp.
At twenty minute timer check strata. If it is firm enough, distribute the reserved bacon, apples and cheese across the top. Return to oven for ten to fifteen minutes. Test with a skewer, when done remove from oven and allow to rest for fifteen minutes.