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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Md Niam
[email protected]This was a great recipe! I made it for my family and they loved it. It was easy to make and it tasted delicious. I will definitely make it again.
Tomtim Jones
[email protected]I'm not sure what went wrong, but my strata turned out really dry. I think I might have used too much bread.
Jibrin Abubakar
[email protected]This was a great recipe! I made it for my family and they loved it. It was easy to make and it tasted delicious. I will definitely make it again.
Yas Ghimire
[email protected]I'm not sure what went wrong, but my strata turned out really dry. I think I might have used too much bread.
Terri Celso
[email protected]This was a great recipe! I made it for my family and they loved it. It was easy to make and it tasted delicious.
Apuuli Rogers
[email protected]I had some trouble getting the strata to set in the oven. I think I might have needed to cook it for a little longer.
Jonathan Villaba
[email protected]This strata was a bit too eggy for my taste. I think I would use less eggs next time. But the overall flavor was good.
Tanyi Charles
[email protected]I love this recipe! It's so versatile. I've made it with different types of bread, cheese, and meat. It's always delicious. I highly recommend it.
M Shoiab
[email protected]This was my first time making strata and it turned out great! It was easy to follow the recipe and the strata came out perfect. I will definitely be making this again.
Omar Paulton
[email protected]I'm not a huge fan of strata, but I thought I'd give this recipe a try. I'm so glad I did! It was so good. The flavors were perfect and the texture was light and fluffy.
Panga Queen
[email protected]I made this strata for a brunch party and it was a huge success. Everyone loved it! It was so easy to make and it looked really impressive when I brought it out of the oven.
Kamana Shrestha
[email protected]This was a great way to use up some leftover challah. The strata was moist and flavorful, and the cheese and eggs gave it a nice rich texture. I served it with a side of fruit salad and it was the perfect breakfast.
Brenda Naitore
[email protected]I've made this strata several times and it's always a hit. It's so easy to make and it's always so delicious. I love that I can use up leftover challah and rye bread.
Zombie Zylon
[email protected]I'm not Jewish, but I love Jewish food. This strata was no exception. It was rich and flavorful, with a perfect crust. I served it with a side of matzo ball soup and it was the perfect meal.
Rk Sagor
[email protected]This was absolutely delicious! It was so easy to make and the flavors were incredible. I will definitely be making this again.