Bagel & Lox Skillet Strata

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

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4.5 by 3 people

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  • Makes: 6 servings
  • Hands On: 20 mins
  • Total Time: 50 mins

Bagel & Lox Skillet Strata

Directions

  1. Preheat oven to 450 degrees F. Spread bagel pieces on a baking sheet. Bake about 7 minutes or until toasted. Remove and set aside.
  2. 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.
  3. 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.

From the Test Kitchen

*Tip

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

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Nutrition Facts (Bagel & Lox Skillet Strata)

  • Per serving:
  • 279 kcal ,
  • 15 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 204 mg chol. ,
  • 774 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 20 g pro.
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3 Ratings

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