Bagel Lox And Egg Strata Recipes

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BAGEL, LOX AND EGG STRATA



Bagel, Lox and Egg Strata image

This is a very filling and tastefully seasoned breakfast dish for groups or large families. I doubted that I would like the salmon, but it really makes this dish stand out and is suitable for vegetarians who eat fish. I prefer this with the swiss cheese instead of monterey jack. Enjoy!

Provided by Lateshow9

Categories     Breakfast

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 9

1/4 cup butter
8 cups bagels, cut into bite size pieces (4 - 6 plain white bagels)
3 ounces smoked salmon, cut into small pieces (thinly sliced, lox-style)
8 ounces shredded swiss cheese (2 cups)
1/4 cup snipped fresh chives
8 beaten eggs
2 cups milk
1 cup cottage cheese
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 747, Fat 20.7, SaturatedFat 10.2, Cholesterol 194.4, Sodium 1282.7, Carbohydrate 101.6, Fiber 4.2, Sugar 1, Protein 35.9

EVERYTHING BAGEL STRATA



Everything Bagel Strata image

"Being a born-and-raised New Yorker, always have two things in my kitchen: everything bagels and smoked salmon. This recipe is a perfect use for them," says Bobby.

Provided by Bobby Flay

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

Unsalted butter, for the baking dish
8 ounces cream cheese, at room temperature
8 large eggs
2 1/2 cups milk
1/4 cup grated parmesan cheese
Kosher salt and freshly ground pepper
1/4 cup chopped fresh dill
1 teaspoon grated lemon zest
5 day-old everything bagels, halved horizontally and cut into bite-size pieces
2 tablespoons capers
2 tablespoons chopped fresh dill
1 pint cherry or grape tomatoes, halved
1/2 small red onion, finely diced
Kosher salt and freshly ground pepper
4 ounces smoked salmon, thinly sliced

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.

BAGEL, LOX, AND EGG STRATA



Bagel, Lox, and Egg Strata image

I've had this recipe saved for years but lost track of it until recently. I'm posting it here for safe-keeping and hope to make it the next time that my daughter's family comes for a weekend. This is a make-ahead breakfast casserole with bagels and smoked salmon. Viv Raives, Cambria, Calif. was the $400 winner in the Egg...

Provided by Vicki Butts (lazyme)

Categories     Breakfast Casseroles

Time 1h10m

Number Of Ingredients 9

1/4 c butter, melted
8 c bagels (4-6, cut into bite-size pieces)
3 oz smoked salmon (lox style, thinly sliced, cut into small pieces))
2 c swiss cheese or monteray jack cheese, shredded
1/4 c fresh chives, snipped
8 eggs, beaten
2 c milk
1 c cottage cheese
1/4 tsp pepper

Steps:

  • 1. Place melted butter in a 3-qt rectangular baking dish, spreading to cover the bottom.
  • 2. Spread bagel pieces evenly in prepared dish.
  • 3. Sprinkle lox, cheese, and chives evenly over bagel pieces.
  • 4. In a large bowl combine eggs, milk, cottage cheese, and pepper.
  • 5. Pour over layers in dish.
  • 6. Press down gently using the back of a wooden spoon to moisten all of the ingredients.
  • 7. Cover and chill in the refrigerator for 4 to 24 hrs.
  • 8. Preheat oven to 350 F.
  • 9. Bake, uncovered, about 45 minutes or until set and edges are puffed and golden.
  • 10. Let stand 10 minutes before serving.

EVERYTHING-BAGEL STRATA WITH CAPER RELISH AND SMOKED SALMON



Everything-Bagel Strata with Caper Relish and Smoked Salmon image

Provided by Bobby Flay

Categories     main-dish

Time 3h40m

Yield 8 servings

Number Of Ingredients 15

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 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
1/2 small red onion, finely diced
Kosher salt and freshly ground black pepper
4 ounces smoked salmon, thinly sliced

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.

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