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Bagels & Lox Breakfast Strata

Cook Time 1 hour
Total Time 1 hour
Author Cathy Trochelman

Ingredients

Strata

  • 4 egg bagels
  • butter
  • 10 eggs
  • 1 1/2 c. milk
  • 1 c. sour cream
  • salt and pepper to taste
  • 1 8 oz. brick cream cheese
  • 1 8 oz. package lox
  • 2 Tbsp. capers

Caper-Dill Hollandaise Sauce

  • 1 c. butter
  • 6 beaten egg yolks
  • 2 Tbsp. water
  • 2 Tbsp. lemon juice
  • Dash Salt
  • Dash pepper
  • 1/2 tsp. dried dill
  • 1 1/2 Tbsp. capers

Instructions

Strata

  • Slice and butter bagels. Arrange in a single layer in a 9x13 inch baking pan. (Cut bagels as needed to fit.)
  • Whisk eggs, milk, sour cream, salt and pepper in a bowl until blended. Pour egg mixture over bagels.
  • Top with cream cheese (cut in 1-inch pieces) and lox (pieces will naturally break apart as you remove it from the packaging. Tear or cut additionally as desired.)
  • Sprinkle capers evenly over the top.
  • Chill, covered, for 8-10 hours.
  • Bake at 325 degrees for 50-60 minutes or until puffy.
  • (Recipe adapted from An Occasion To Gather)

Sauce

  • Cut butter into thirds and bring it to room temperature.
  • In a small saucepan, combine egg yolks, water, lemon juice, salt and pepper. Add a piece of the butter. Cook over medium-high heat, stirring rapidly with a whisk, until butter melts and sauce begins to thicken.
  • Add the remaining butter, one piece at a time, stirring constantly until melted. Continue to cook and stir until sauce thickens. Remove from heat.
  • Stir in dried dill and capers. *If sauce is too thick or curdles, immediately whisk in 1-2 Tbsp. hot water.
  • Spoon desired amount over strata.
  • (Recipe adapted from Better Homes & Gardens New Cook Book)