Recipes and Cooking Bagel & Lox Skillet Strata 4.0 (5) 1 Review This skillet is perfect for brunch-time entertaining. Serve each slice with creme fraiche, capers, and fresh dill. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 25, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Hands On Time: 20 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 4 ounce plain bagel, cut into pieces (2 1/3 cups) 1 tablespoon unsalted butter 1 leek, thinly sliced (1/3 cup) 5 ounce asparagus, trimmed and cut into pieces (1 1/2 cups) 5 eggs 1 cup whole milk 3 ounce feta cheese, crumbled 1 tablespoon chopped fresh dill weed ¼ teaspoon ground black pepper 8 ounce thinly sliced smoked salmon (lox-style), chopped Creme fraiche, feta cheese, capers, and/or fresh dill weed Directions Preheat oven to 450°F. Spread bagel pieces on a baking sheet. Bake about 7 minutes or until toasted. Remove and set aside. 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. Rate it Print Nutrition Facts (per serving) 279 Calories 15g Fat 15g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 279 % Daily Value * Total Fat 15g 19% Saturated Fat 8g 40% Cholesterol 204mg 68% Sodium 774mg 34% Total Carbohydrate 15g 5% Total Sugars 5g Protein 20g Vitamin C 2.7mg 14% Calcium 232mg 18% Iron 2.4mg 13% Potassium 224mg 5% Folate, total 69.2mcg Vitamin B-12 0.9mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.