We are stepmoms. We care for our families. That means we probably cook once in a while. Recently, I had the pleasure of going to a blogger meet-up for Bruegger’s Bagels. At the meet-up, Bruegger’s Executive Chef, Philip Smith, made a recipe (on the fly) for us using plain bagels. It was amazing! I asked for the recipe so I could share it with you.
I made the recipe for the first time the other day and decided to video myself making it and turned it into a vlog so you can watch me below if you like. This strata makes an amazing breakfast on a holiday (or any day) as you can make it the day before you bake it. It would also be a great dinner and it’s a wonderful idea for “what to do with day old bagels?” There is something to be said for eating fresh bagels (sorry Thomas)!
I vlogged the recipe so if you want to watch me make it, ramble on as I assemble the ingredients and wear my nearly 10 year old apron, you can tune in below. I’m also posting the recipe here.
BRUEGGER’S SMOKED SALMON AND DILL STRATA Serves 6-8 people
- 5 Plain bagels , cut into thumb sized pieces
- 6 large eggs, cracked into a bowl
- 1 lb Bruegger’s smoked salmon
- 1 tub/ 6 oz Bruegger’s Chive and Onion Cream Cheese
- 1 Cup half and half
- 1 stick of butter/ 4 oz
- Pinch Cracked Pepper/ Salt
- ¼ Cup Fresh Dill- end of the branches, picked into tiny pieces
- ¼ of a medium Red Onion- finely chopped
- Pam spray
- Preheat your oven to 350º F/ 325º F convection .
- Melt the butter in your microwave on high for 20 seconds.
- In a stainless bowl beat the eggs until they yolks and whites are blended. Then add the melted butter, half and half, salt pepper and fresh dill.
- Soak the cut bagel pieces in the egg mixture, and using your fingers, work the eggs into the bread, so it is thoroughly soaked and all the custard has been absorbed.
- Spray a 13” shallow baking dish with pan spray.
- Layer the baking dish with ½” layer of soaked bagels.
- Top with a layer of smoked salmon (half lb. or half the side of salmon)
- Dot the smoked salmon with dollops of half the cream cheese.
- Repeat a soaked bagel layer and another salmon layer. Dot again with the remaining half of cream cheese.
- Layer the remaining soaked bagels (this layer will be thinner).
- Top the soaked bagels with the chopped red onion, scattered over the top
- Bake covered for 20 minutes then between an additional 15- 20 minutes uncovered until the egg dish soufflés up and the center is firm.
Serve warm in 2.5” squares with a small salad dressed with a lemony vinaigrette
I substituted crab for the salmon. You could even use sausage, beef or go all veggie. I also added 10 minutes to my time when baking in my convection oven and did not serve with a vinaigrette.
The verdict: my family loved it and I loved making something unique and delicious. Would love your feedback on this recipe. Your thoughts? Do you love cooking with your family? For your family?
I do have to give a plug for Bruegger’s for all the good they do for the Children’s Miracle Network Hospitals. On Wednesdays throughout the year, you can buy a dozen bagels for half price. And this Wednesday, November 14th, they are giving out FREE COFFEE til’ 2pm. Guests to Bruegger’s can enjoy their first cup of coffee that day while donating their spare change (or more) to the Children’s Miracle Network Hospitals at canisters located by the register. In 2011, guests on this special day contributed more than $30,000 on Free Coffee Day! So plan on Wednesday, going to Bruegger’s, buying bagels and cream cheese for this great recipe and enjoying a free cup of coffee while donating to the Children’s Miracle Network.
note: I was not compensated for this post. Sharing the recipe with you because it is super yummy and super easy.