Subj : BH&G 3365
To   : All
From : Dave Drum
Date : Mon Jul 19 2021 18:44:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bagel & Lox Skillet Strata
 Categories: Breads, Seafood, Dairy, Vegetables, Cheese
      Yield: 6 Servings
 
      4 oz Plain bagel; in pieces
      1 tb Unsalted butter
      1    Leek; thin sliced
      5 oz Asparagus; trimmed, in
           - pieces
      5 lg Eggs
      1 c  Whole milk
      3 oz Feta cheese; crumbled
      1 tb Chopped fresh dill weed
    1/4 ts Ground black pepper
      8 oz Thin sliced smoked salmon;
           - chopped
           Creme fraiche
           Feta cheese
           Capers; and/or
           - fresh dill weed
 
  Set oven @ 450ºF/232ºC.
  
  Spread bagel pieces on a baking sheet. Bake about 7
  minutes or until toasted. Remove and set aside.
  
  Meanwhile, in a 10" 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.
  
  FROM THE TEST KITCHEN: To make your skillet oven and
  broiler proof, wrap the handle in foil. This will reduce
  heating and convection.
  
  Makes: 6 servings
  
  Better Homes & Gardens | October 2016
  
  MM Format by Dave Drum - 25 October 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Don't eat that. Studies prove it is hazardous to your health.
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