SMOKED SALMON AND EGG STRATA
MAKES 8 SERVINGS

15 slices 75% whole wheat bread, crusts trimmed
3 Tbsp. (45 mL) light spreadable cream cheese
6 large eggs
2 c. (750 mL) whole or 2% milk (do not use low-fat or skim milk)
1 Tbsp. (15 mL) Dijon mustard
½ tsp. (2 mL) salt
¼ tsp. (1 mL) white pepper
Freshly grated nutmeg
85g pkg. cold smoked sliced salmon
1 c. (250 mL) washed and dried baby spinach leaves
½ cup (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 inch (20 cm) springform pan. Lightly spread 12 slices bread with cream cheese. Line bottom and sides of pan completely with slices pressing them cheese side 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 cup (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 a sprinkling of fresh dill. Repeat. Sprinkle with capers. Tuck remaining cubes of bread 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 350F (180C). Place strata on a baking tray to catch any drips during baking. Bake in the centre of the oven, uncovered, for 50 to 60 minutes or until a cake tester when 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.