Shabbat Shalom, Y'all - with a recipe for Bagel, Lox and Egg Strata!

    Can you believe it's December 1, 2012? Wow! And yet, each Shabbat, according to the 4th Commandment, is a day when the Lord requires we rest. Not only do we physically rest, but because Jesus, Yeshua, IS our rest AND our Peace, we can rest ( every day of the week) in Him. God is a genius, isn't He? I love Him today and every day. Why? For many reasons, but mainly because He first loved me (1 John 4:19.)
   Frankly, I find blogging about Yeshua restful. Combining Yeshua with a recipe is restful. After all, He is the bread of Life. In Him are the all the recipes for health, wealth and wisdom. He is my all in all. How about you?
    In honor of Yeshua, The Bread of Life, I'm posting my recipe for a bagel, lox and egg strata. I'm a big fan of all three ingredients - particularly lox. The combination of bagels (made with healthy ingredients found at Whole Foods, for example) smoked salmon ( no nitrates) and organic eggs is a winner - and you can put this together Erev Shabbat ( Friday evening) and have it ready to pop in the oven Shabbat morning. It's a tasty treat for our family, overnight company, or holiday guests.

 

Bagel, Lox and Egg Strata

 

 

You'll need:

 

1/4 cup butter, melted

8 cups plain organic bagels cut into small pieces(4 to 6 bagels)

1 - 3 ounce pkgs. thinly sliced smoked salmon (lox-style) cut into small pieces

8 ounces Swiss cheese or Monterey Jack, shredded ( 2 cups)

1/4 cups snipped fresh chives

8 organic eggs, beaten

2 cups organic whole milk

1 cup cottage cheese

1/4 teaspoon pepper

 

Directions:

 

Pour melted butter in a 3 quart rectangular baking dish, spreading to cover the bottom. Place broken bagel pieces on top of melted butter. Sprinkle lox cheese and chives evenly over the bagel pieces. In a large bowl combine beaten eggs, cottage cheese and pepper. Pour over layers in baking dish. Press down gently using the back of a spoon to moisten all the ingredients. Cover and refrigerate for 4 to 6 hours. Preheat oven to 350 degrees. Bake uncovered for about 45 minutes or until set and edges are puffed and golden. Let stand 10 minutes before serving. Serves 12.

 

B'tayavon!

(Hebrew for 'Good Appetite')