This overnight Bagels & Lox Strata with Dill-Caper Hollandaise Sauce brings all the best of breakfast together on one plate!
The first time I had bagels & lox was when Jorden and I were dating and we went to visit his grandma in Detroit. His grandma is 91 years old, still lives on her own, still drives her own car, still swims at the Y, and still takes classes at the local university. She is feisty, opinionated, and sharp as a whip......and she doesn't take no for an answer. So whatever she fed me that weekend, I knew that my only option was to eat it....and to like it!
The good news is I'm pretty open to most foods....and I really do like most things. So I didn't even have to pretend to like the bagels and lox, the matzo ball soup, or the challah bread french toast (delicious!) Luckily, she didn't offer me borscht, brisket, or goulash.....those might not have gone over so well. (Maybe I'm not quite as open as I think I am!!)
Well, it's been a while since we've visited Grandma Roz....meaning it's been a while since we had our bagels & lox fix! So I decided it was time to take matters into my own hands....and I came up with this Bagels & Lox Breakfast Strata. I adapted a recipe that calls for English Muffins and cheddar cheese, and I added the Hollandaise Sauce (per Jorden's request) to make it that much more amazing. I'm not sure if Grandma Roz would approve...but I'm sure she would let me know one way or another (ha!) Maybe I will have to make it for her next time we see her......right after she makes me some challah bread French Toast! :)
Bagels & Lox Breakfast Strata
4 egg bagels
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
1. Slice and butter bagels. Arrange in a single layer in a 9x13 inch baking pan. (Cut bagels as needed to fit.)
2. Whisk eggs, milk, sour cream, salt and pepper in a bowl until blended. Pour egg mixture over bagels.
3. 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.)
4. Sprinkle capers evenly over the top.
5. Chill, covered, for 8-10 hours.
6. Bake at 325 degrees for 50-60 minutes or until puffy.
(Recipe adapted from An Occasion To Gather)
Caper-Dill Hollandaise Sauce
1 c. butter
6 beaten egg yolks
2 Tbsp. water
2 Tbsp. lemon juice
1/2 tsp. dried dill
1 1/2 Tbsp. capers
1. Cut butter into thirds and bring it to room temperature.
2. 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.
3. Add the remaining butter, one piece at a time, stirring constantly until melted. Continue to cook and stir until sauce thickens. Remove from heat.
4. Stir in dried dill and capers.
*If sauce is too thick or curdles, immediately whisk in 1-2 Tbsp. hot water.
5. Spoon desired amount over strata.
(Recipe adapted from Better Homes & Gardens New Cook Book)
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