INGREDIENTS:
8oz Smoked sliced salmon
9 eggs
1cup 2% milk
1 1/2 cups shredded havarti cheese
8oz creme fraiche
1 day old loaf of ciabatta sliced
1/4 cup chopped fresh dill
Salt and pepper to taste
FIXINGS:
lemon
capers
1/2 red onion (quick pickled in red wine vinegar)
Red wine vinegar
DIRECTIONS:
Whisk together the egg, creme fraiche, milk, a pinch of salt and pepper, and dill. Layer slices of bread with smoked salmon in a baking dish, and top with the shredded havarti. Pour egg mixture over the bread and salmon, and let sit in the refrigerator for at least 2 hours (this can be done ahead of time and sit overnight).
Thinly slice the red onion and put into a small bowl, season with salt and pepper, pour red wine vinegar to cover and set aside in the refrigerator.
When you are ready to bake, preheat the oven to 375. Bake for 30 minutes or until egg is cooked and cheese has started turning golden brown. Serve with capers, pickled red onion, and lemon slices.
*This recipe also works wonderfully if you leave the salmon on the side with the fixings so people can add or omit the meat as they please.
Jenna Edds 