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Everything Bagel Strata


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Everything Bagel Strata 1 Picture


  • Caper Relish:
  • 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
  • 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



Step 1

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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