JEWISH-DELI STRATA
Our Jewish-Deli strata features garnishes like capers, red onion, and lemon add freshness to this bagels-and-lox-inspired strata.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h50m
Number Of Ingredients 9
Steps:
- Shingle bread slices and salmon in an 8-by-12-inch (3-quart) baking dish. Sprinkle with cheese. Whisk together eggs, creme fraiche, milk, dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pour over bread. Cover and refrigerate at least 2 hours and up to 1 day.
- Preheat oven to 375 degrees with a rack in middle. Uncover and bake until cheese has melted and strata is puffed and golden, about 30 minutes. Let cool slightly, then serve, with capers, lemon wedges, and onion slices alongside.
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KO Thu
[email protected]This is a delicious and easy-to-make dish. I will definitely be making it again.
Md Svuo
[email protected]I love the combination of flavors in this strata. The bread, eggs, cheese, and ham all come together perfectly.
Stacey Wilson
[email protected]This strata is a great way to use up leftover bread. It's also a great make-ahead dish, so it's perfect for busy mornings.
ben kuhn
[email protected]I'm not a big fan of eggs, but I love this strata. The bread and cheese help to balance out the flavor of the eggs, and it's really satisfying.
Panashe Yidi
[email protected]This is a great recipe for a crowd. I made it for a brunch party, and everyone raved about it. It's easy to make and always a hit.
CP Samrat
[email protected]I made this strata for my family last weekend, and they loved it. It's a great dish for a lazy weekend breakfast or brunch.
Smith ramsey
[email protected]This strata is the perfect comfort food. It's warm, cheesy, and eggy, and it always hits the spot. I love serving it with a side of fruit or salad.
Katherine Price
[email protected]I'm always looking for new breakfast recipes, and this one definitely fits the bill. It's savory, satisfying, and easy to make. I love that I can make it ahead of time and just pop it in the oven in the morning.
Guram Gudashvili
[email protected]I've made this strata several times now, and it's always a hit. It's a great way to use up leftover bread and eggs, and it's always a crowd-pleaser.
Shahbaz Baig
[email protected]This was my first time making strata, and it turned out great! I loved the combination of flavors and textures, and it was really easy to make. I will definitely be making this again.
Yoow Hello
[email protected]I'm not a big fan of strata, but I decided to give this recipe a try because it looked so good. I'm glad I did, because it was delicious! The bread was soft and fluffy, and the eggs were cooked perfectly. I especially liked the addition of the cheese
Faseer ahamed
[email protected]I made this strata for a potluck, and it was a huge success. Everyone raved about it, and I even got asked for the recipe. I love that it's a make-ahead dish, so I can just pop it in the oven in the morning and it's ready to go.
Rahan Kusar
[email protected]I followed the recipe exactly, and my strata turned out perfectly. The bread was crispy on the outside and soft on the inside, and the eggs were fluffy and flavorful. I would highly recommend this recipe to anyone looking for a delicious and easy-to-
M.G CH
[email protected]I'm not Jewish, but I love all kinds of food, and this strata was no exception. It was easy to make, and the leftovers were even better the next day.
Danny Sanford
[email protected]This Jewish Deli Strata was a hit at my family's brunch! Everyone loved the savory combination of flavors, and the bread and eggs were cooked to perfection. I will definitely be making this again.