Bagel Lox And Egg Strata Recipes

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Spread the bagel chunks in the dish in an even layer, then dollop the cream cheese around the baking dish, on top of and in between the bagel chunks.
• In a large bowl, whisk together the milk, eggs, garlic powder, salt, pepper, half the red onion and half the chives until combined. Pour the mixture over the bagels in the baking dish. Cover the baking dish with foil and refrigerate overnight.
• Preheat the oven to 350 degrees F. Set the baking dish out at room temperature while the oven heats.
• Bake, still covered in foil, until mostly set, about 1 hour. Remove the foil and bake until the top is lightly browned, 10 to 15 minutes more. Let cool slightly for 10 to 15 minutes. Garnish the top with ribbons of smoked salmon, capers and the remaining red onion and chives. Serve immediately.

Steps:

• Shingle bread slices and salmon in an 8-by-12-inch (3-quart) baking dish. Sprinkle with cheese. Whisk together eggs, creme fraiche, milk, dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pour over bread. Cover and refrigerate at least 2 hours and up to 1 day.
• Preheat oven to 375 degrees with a rack in middle. Uncover and bake until cheese has melted and strata is puffed and golden, about 30 minutes. Let cool slightly, then serve, with capers, lemon wedges, and onion slices alongside.

Steps:

• Place melted butter in 3 quart rectagular baking dish, spreading to cover the bottom.
• Spread bagel pieces evenly in prepared dish.
• Sprinkle salmon, cheese, and chives evenly over the bagel pieces.
• In large bowl combine eggs, milk, cottage cheese, and pepper. Pour over layers in dish.
• Press down gently using the back of a wooden spoon to moisten all ingredients.
• Cover and chill in refrigerator over night or for at least 4 hours.
• Preheat oven to 350 degrees.
• Bake uncovered for 45 minutes or until set and edges are puffed and golden.
• Let stand for 10 minutes before serving.

Steps:

• 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.