This skillet is perfect for brunch-time entertaining. Serve each slice with creme fraiche, capers, and fresh dill.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Spread bagel pieces on a baking sheet. Bake about 7 minutes or until toasted. Remove and set aside.

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  • Meanwhile, in a 10-inch oven-going skillet melt butter over medium-high heat. Add leek. Cook, stirring occasionally, until tender, about 3 minutes. Add asparagus. Cook 5 minutes more.

  • In a medium bowl whisk together eggs, milk, 3 ounces feta, 1 tablespoon dill, and pepper. Add the lox and dried bagel pieces; stir to combine. Pour mixture over leek and asparagus in skillet, stirring gently to combine. Cover with foil. Transfer to oven.* Bake, covered, 10 minutes. Uncover. Bake 12 to 14 minutes more or until a knife inserted in the center comes out clean. Let cool 5 minutes. Serve with a dollop of creme fraiche, additional feta cheese, and a sprinkle of capers and dill weed.

*Tip

To make your skillet oven and broiler proof, wrap the handle in foil. This will reduce heating and convection.

Nutrition Facts

279 calories; 15 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 204 mg cholesterol; 774 mg sodium. 224 mg potassium; 15 g carbohydrates; 1 g fiber; 5 g sugar; 20 g protein; 0 g trans fatty acid; 908 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 1 mcg vitamin b12; 232 mg calcium; 2 mg iron;

Reviews (1)

6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/05/2018
made this for a brunch and it was just wonderful. Everyone enjoyed it and there were no leftovers. Very easy to make I did not add capers to dish...I mixed them in with the creme and served on the side I sauteed the asparagus first and longer then added leeks since I was serving seniors Watch the dish while in oven....i tend to like my eggs a little moist but done and set. It is a dish worth trying!