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Breakfast | |
| 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 5 day-old bagels(everything of flavored is best), 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 1/2 small red onion, finely diced Kosher salt and freshly ground black pepper 4 ounces smoked salmon, thinly sliced | |
| 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. 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. | |
Unrated | |
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