Everything Bagel Strata

Photo by David M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    ounces cream cheese, at room temperature

  • 8

    large eggs

  • 2 1/2

    cups milk

  • 1/4

    cup grated Parmesan

  • Kosher salt and freshly ground black pepper

  • 1/4

    cup chopped fresh dill

  • 1

    teaspoon grated lemon zest

  • 1

    bag (TBD) of 5 day-old everything bagels, halved horizontally and cut into bite-size pieces

  • Butter, for greasing the baking dish

  • Caper Relish:

  • 2

    tablespoons capers

  • 2

    tablespoons chopped fresh dill, plus fronds for garnish

  • 1

    pint grape tomatoes, halved

  • Drizzle of olive oil

  • 1/2

    small red onion, finely diced

  • Kosher salt and freshly ground black pepper

  • 4

    ounces smoked salmon, thinly sliced

Directions

For the everything-bagel strata: Combine the cream cheese and eggs in a blender and blend until smooth. Add the milk and Parmesan; blend until smooth. Season with salt and pepper. Add the dill, blend a few seconds, and then blend in the lemon zest. Transfer the custard to a large bowl. Add the bagel pieces and mix to coat, pressing on the pieces to totally submerge them in the custard. Transfer the mixture to a buttered 9-by-13-inch baking dish. Cover and refrigerate for at least 2 hours and up to 12 hours, pressing on the bagels a few times. Preheat the oven to 350 degrees F. While the oven heats, remove the strata from the refrigerator and place on a baking sheet. Bake until puffed and lightly golden brown at the edges and just set in the center, about 40 minutes. Let sit for 15 minutes. For the caper relish: Combine the capers, dill, tomatoes and onions in a bowl. Drizzle with olive oil. Season with a touch of salt and pepper. Let sit at room temperature for 15 minutes. To serve, cut the strata into large round circles (like a bagel) and place on a plate. Top with a few slices of smoked salmon and some of the relish.

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