Makes:
8 servings
Total Time:
1 hr 15 min
Submitted by:
Category:
Breakfast/Brunch
Sub Category: Casseroles & Skillets
what you need
- 2 tsp. butter
- 10 thick slices egg bread or challah, cut in 1 inch cubes
- 5 oz. sliced smoked salmon (I use Norwegian salmon)
- 8 oz. cream cheese, cut in 3/4-inch cubes
- 1/4 cup finely diced red onion
- 1/4 cup capers
- 6 green onions, sliced thin
- 10 eggs plus 1 egg yolk
- 3 cups half-and-half
- 20 chives, chopped fine
- Salt and pepper
make it
1. Lightly coat bottom and sides of a 3-quart casserole with butter. Add 1/3 of bread cubes. Layer on 1/2 smoked salmon, cream cheese, red onion, capers and green onions. Top with 1/3 of bread cubes and remaining salmon, cream cheese, red onions, capers and green onions. Top with remaining 1/3 of bread cubes.
2. In a mixing bowl, whisk together the eggs and half-and-half. Add the chives and season with salt and pepper. Pour the egg mixture over the bread in the casserole and gently press the bread down with a spatula to ensure that all of the bread gets coated with the egg mixture.
3. At this point you may cover and refrigerate the strata for up to 24 hours. Bring to room temperature and bake, uncovered, at 325 degree F for 35-45 minutes or until the egg mixture is firm.
Notes
This is a wonderful brunch recipe.
