What you’ll need:

1 tbsp butter
1 medium onion, thinly sliced
cubed stale bagel
4 ounces thinly sliced lox or crumbled smoked salmon
1 tablespoons capers (optional)
4 ounces cream cheese, cut into half-inch cubes (as much as it’s possible to cut cream cheese into cubes)
3 large eggs
3/4 cup half and half
1 tsp each salt and ground pepper

Put it all together:

In a large sauté pan, heat the butter over medium-high heat until it is foaming. Add the red onion and cook until softened and starting to brown, about 5 to 7 minutes.

Layer the cubed bagels in your state shaped skillet, the salmon or lox, the sautéed onions, the cream cheese pieces, and the capers (if using) in the pan. In a large bowl whisk together the eggs with the half and half and the teaspoons of salt and pepper. Pour the egg mixture over the bagels, etc, in the baking pan. Cover and let this sit for at least 45 minutes (you can also let it sit in the fridge overnight).

When ready to bake, heat your oven to 350° F. Bake the strata until the eggs are set, about 25-30 minutes. Allow to cool for about 10 to 15 minutes before cutting into it. Eat warm or at room temperature.

Adapted from Five&Spice, Food52

Source the local ingredients for this recipe at http://www.localharvest.org/