Smoked Salmon and Goat Cheese Strata
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Smoked Salmon and Goat Cheese Strata
Photography by Jodi Pudge
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Pper each of 10 servings: about | - |
| cal | 313 |
| pro | 17 g |
| total fat | 17 g |
| sat. fat | 8 g |
| carb | 22 g |
| fibre | 1 g |
| chol | 225 mg |
| sodium | 620 mg |
| potassium | 298 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 13 |
| vit A | 22 |
| folate | 24 |
- Preparation time: 10 minutes
- Cook time : 1 hour
Ingredients
- 10 cups cubed croissants, (6 or 7)
- 5 oz thinly sliced smoked salmon, torn or cut into pieces
- 4 oz soft goat cheese, crumbled
- 1/3 cup thinly sliced shallots or red onion
- 2 tbsp chopped fresh dill
- 4 tsp capers, drained and rinsed
- 10 eggs
- 4 cups milk
- 1 tbsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
In greased 13- x 9-inch (3 L) glass baking dish, toss together croissants, salmon, goat cheese, shallots, dill and capers. In bowl, whisk together eggs, milk, Dijon mustard, salt and pepper; pour over croissant mixture, pressing to soak. Let stand for 10 minutes.
Bake in 350°F (180°C) oven until puffed, golden and set enough that strata doesn't jiggle in centre when gently shaken, about 1 hour. Let cool for 5 minutes before cutting.
Bake in 350°F (180°C) oven until puffed, golden and set enough that strata doesn't jiggle in centre when gently shaken, about 1 hour. Let cool for 5 minutes before cutting.
Source : Canadian Living Magazine: April 2010
- Keywords : Breakfast; Salmon; Goat Cheese; Eggs; Bake;
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