Bagel Strata with Sprinkles

Ingredients:

Strata

• Butter to grease the pan
• 220 g of cream cheese, room temperature
• 8 large eggs
• 2.5 cups of milk
• 1/4 tbsp. grated parmesan
• 1/4 cup chopped fresh dill
• 1 tsp. grated lemon zest
• 5 day-old bagels topped with poppy seeds, sesame seeds, and dried onion, halved horizontally and cut into bite-sized pieces

Caper relish

• 2 tbsp capers
• 2 tbsp chopped fresh dill
• 2 cups cherry or grape tomatoes, halved
• Half a small red onion, finely diced
• 110 g smoked salmon, thinly sliced

Preparation:

1. Prepare the strata

   :
   Grease a 22x32 cm baking dish with butter. Combine the cream cheese and eggs in a blender and blend until smooth. Add the milk and Parmesan and blend. Season with salt and pepper. Add the dill and blend for a few seconds, then add the lemon zest.
   
2. Transfer the cream to a large bowl. Add the bagel pieces and toss to coat, pressing down to completely coat. Transfer the mixture to the prepared baking dish. Cover and refrigerate overnight, pressing down on the bread a few times.
3. Preheat the oven to 350°F (175°C). While it's preheating, remove the strata from the refrigerator, uncover it, and place it on a baking sheet. Bake until golden brown around the edges and the center is set, about 40 minutes. Let it rest for 15 minutes.

4. Make caper relish:

   
   Combine capers, dill, tomatoes, and onion in a bowl. Season with salt and pepper to taste. Let sit at room temperature for 15 minutes.
   
5. To serve, cut the strata into large circles (like bagels!) and arrange on plates. Top with slices of smoked salmon and relish.