Salmon Asparagus Strata
This savory crowd-pleasing strata is perfect for breakfast or brunch. Eggs and cream transforms the bread into a rich custard that partners well with smoked salmon, asparagus and Gruyère cheese.
Servings: 8 Servings
Ingredients
- 1-1/4 pounds bread crusts removed, approximately 1 loaf of French bread
- 10 eggs
- 3 cups whole milk
- 8 oz. reduced fat cream cheese room temperature
- 1/2 teaspoons sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1-1/2 pound fresh asparagus trimmed and cut into 1-inch pieces
- 1 pound dry smoked salmon
- 1/4 cup chopped fresh dill
- 8 ounces Gruyère
- 2 ounces Parmesan cheese grated
- 1/2 teaspoon dusting of smokey paprika
- Sprigs fresh dill
Instructions
Prepare the Ingredients:
- Cut bread into 1-inch size cubes and add to a large bowl
- To the bowl of the food processor, add the eggs, cream cheese, milk, salt, mustard, and pepper. Pulse until smooth.
- Add the asparagus and smoked salmon to individual bowls
- In another bowl add the Gruyère cheese and dill, toss to combine.
- Grate the Parmesan cheese into a small dish
- Arrange the dishes on your workspace: Egg mixture, bread cubes, cheese-dill mixture, asparagus, salmon, Parmesan cheese, paprika and dill.
To Assemble:
- Grease an ovenproof 9x13 casserole dish or spray with non-stick baking oil
- Add 1/2 of the bread cubes to the prepared baking dish; then 1/2 of the egg mixture, sprinkle with 1/2 of the cheese-dill mixture, 1/2 of the asparagus and 1/2 of the smoked salmon. Press down on the layer slightly with a spatula. Repeat with the remaining ingredients. Distribute the Parmesan cheese evenly over the top and dust with paprika.
- Cover the dish with foil and refrigerate overnight. (*See Notes)
- When ready to bake the strata, transfer from the refrigerator, and allow the dish to sit on the countertop while the oven heats.
- Preheat the oven to 350°F and bake the strata for 40 minutes, remove the foil and bake for an additional 15-20 minutes until the strata is golden brown and crisp on top.
- Transfer from the oven and allow to cool for 10 minutes, sprinkle with additional chopped dill before cutting into square serving sizes.
Notes
- Refrigerating the unbaked strata overnight allows the bread to fully absorb the egg mixture.
- The bread crusts are tough and do not absorb the custard well. We recommend removing the crusts before cutting into cubes.
- There should be about 6 cups of bread cubes, lightly packed.
- Low fat milk can be used but whole milk or half and half will make a richer custard.
- We used a low-fat cream cheese to save a few calories.
- To prevent the cheese from sticking to the foil, spray the underside of the foil with a non-stick baking oil
- Begin checking for doneness when the strata has baked for 50 minutes.
- Check for doneness by inserting a knife into the center. If it comes out clean it is done.
- If the strata tests 'done' and you want a deeper brown on top, switch the oven heat to 'broil' and watch it closely until the color is achieved.
Nutrition
Serving: 1 | Calories: 537kcal | Carbohydrates: 27g | Protein: 40g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Cholesterol: 313mg | Sodium: 2033mg | Fiber: 3g | Sugar: 9g
