Lox and Bagel Cheese Strata

The past week has had some blogger fun incorporated into daily life. That's not to say that blogging isn't part of daily life but when life meets the internet in real time some special memories are shared with new friends and old. Val from More Than Burnt Toast had a planned trip from Kelowna, British Columbia to Ontario to visit family and in the plan was a stop over to Toronto for a dinner get together with bloggers and some catching up on the fine foodie sites of Toronto. Collectively you'll see blog posts about our time together but I'd like to extend a special thanks to Peter from Kalofagas and Paula of The Dragon's Kitchen who selflessly schlepped our visitor under the threat of heat stroke to make sure she saw as much as they could pack into a day of food fare.

Before Val came to Toronto we talked about sharing a breakfast/brunch recipe for her ongoing Invite a Blogger to Your Table event.



Val made a wonderful suggestion - why not do it together while she visits Toronto. We decided on my second pick from Norene Gilletz's Norene's Healthy Kitchen

The recipe calls for 8 cups of whole wheat bagels - what a great way to showcase Dempster's Thin only 100 calorie bagels!!! This recipe takes bagels and cheese to a whole different level; it only takes a good product, a little imagination and of course ahem ... a good cookbook.





5-6 whole-wheat or sesame bagels, cut in bite-sized pieces (about 8 cups)
8 oz (250 g) lox (smoked), cut in bite sized pieces
8 oz low-fat Swiss and/or havarti cheese (about 2 cups grated)
2 green onions, chopped
2-3 Tbsp minced fresh dillweed
6 large eggs (or 4 eggs plus 4 egg whites)
1 cup light sour cream or plain yogurt
2 cups milk (skim or 1%)
1/2 tsp salt (optional)
1/4 tsp freshly ground black pepper

1. Spray the bottom and sides of a 9x13 inch baking dish with cooking spray. Spread the bagel pieces evenly in the dish. Top with lox and sprinkle with the grated cheese, green onions, and dillweed.

2. In a medium bowl, combine the eggs, sour cream, milk and seasonings; blend well (you can use a blender, whisk, or large food processor) Pour evently over the bagel-cheese mixture. Cover and refrigerate for at least 1 hour. (If desired, you can prepare the recipe up to this point and refrigerate for 24 hours)

3. Preheat the oven to 350 F. Bake uncovered, for about 1 hour or until the mixture is puffed and golden. Remove from the oven and let it stand for 10 minutes for easier cutting.

Paired with a brunch mimosa and fresh fruit - oh yum!! There are some who pack in the whole experience at one time. Val had been looking for a good perogie recipe and noticed THIS ONE on our blog. Sheepishly she asked "do you have any perogies left? So perogies and strata it was for Madame More Than Burnt Toast. Seeing is believing on Val's post

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I know, I know - not a great shot but trust me - a great breakfast!!!