Smoked Salmon and Egg Strata

makes 8 servings

15 slices 75% whole wheat bread, crusts trimmed, divided
3 Tbsp. (45 mL) light spreadable cream cheese
6 eggs
2 c. (750 mL) whole or 2% milk (do not use low-fat or skim)
1 Tbsp. (15 mL) Dijon mustard
1/2 tsp. (3 mL) salt
1/4 tsp. (2 mL) white pepper
Freshly grated nutmeg
1 (85 g) pkg. cold smoked sliced salmon
1 c. (250 mL) washed and dried baby spinach leaves
1/2 c. (125 mL) grated firm goat cheese 
2 Tbsp. (30 mL) chopped fresh dill
1 Tbsp. (15 mL) rinsed and drained capers

Lightly butter an 8" (20 cm) springform pan. Lightly spread 12 slices of bread with cream cheese. Line bottom and sides of pan completely with slices pressing the cheese sides against pan. Be sure to place bread slices partway down sides to seal the bottom seams of the pan. Fill in the empty spaces cutting bread to fit. Cut remaining 3 slices bread into large cubes and set aside. Whisk eggs, milk, Dijon and seasonings in a large bowl to blend. Drizzle 1 c. (250 mL) over bread in bottom of springform pan. Place a layer of half the smoked salmon over bottom of pan. Top with a layer of half the spinach leaves and half the grated cheese and a sprinkling of fresh dill. Repeat. Sprinkle with capers. Tuck ­remaining bread cubes into surface. Give the remaining egg mixture a quick stir and pour over top. Place springform pan on a tray and refrigerate overnight. To bake, preheat oven to 350°F (180°C). Place strata on a baking tray to catch any drips. Bake, uncovered, for 50-60 minutes or until a cake tester inserted in the centre comes out clean. Remove and let rest in pan for 5 minutes. Then run a sharp knife around the inside of the pan and remove the sides. Cut into wedges and serve.

Calories: 276; Protein 17.5 g; Carbohydrate 28.7 g; Fibre 3.8 g; Fat 10.8 g/serving

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