Bagel Lox And Egg Strata Recipes

Steps:

• Make the strata: Butter a 9-by-13-inch baking dish. Combine the cream cheese and eggs in a blender and blend until smooth. Add the milk and parmesan and blend until smooth. Season with salt and pepper. Add the dill and blend a few seconds, then blend in the lemon zest.
• Transfer the custard to a large bowl. Add the bagel pieces and mix to coat, pressing on the bagels to totally submerge them in the custard. Transfer the mixture to the prepared baking dish. Cover and refrigerate overnight, pressing on the bagels a few times.
• Preheat the oven to 350˚. While it heats, remove the strata from the refrigerator, uncover and place on a baking sheet. Bake until puffed and lightly golden brown around the edges and just set in the center, about 40 minutes. Let sit for 15 minutes.
• Make the caper relish: Combine the capers, dill, tomatoes and onion 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 plates. Top with the smoked salmon and relish.

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:

• 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:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, potato, and bell pepper; saute 4 minutes or until tender.
• Stir in tomatoes; saute 2 minutes, stir in 1/2 teaspoons salt.
• Combine onion mixture and bread.
• Place half of bread mixture into a 13x9-inch baking dish coated with cooking spray. Sprinkle with half of Brie.
• Top with remaining bread mixture and remaining Brie.
• Put egg substitue and eggs in a medium bowl.
• Add remaining 1/2 teaspoons salt, herbes de Provence, and pepper.
• Add milk, stirring with a whisk until well blended.
• Pour egg mixture over the bread.
• Let stand 30 minutes.
• Preheat oven to 350.
• Bake for 50 minutes or until set. Sprinkle with parsley.
• Serve immediately.
• OVERNIGHT INSTRUCTIONS.
• **The night before, assemble and layer the casserole without the egg mixture (steps one and two); cover and refrigerate.
• Combine the egg mixture (step three), and refrigerate in a separate container.
• In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking.