Smoked Salmon & Goat Cheese Strata
Source: The Oregonian in Portland, OR

1/4 cup butter, softened, plus 3 teaspoons (divided)
10 to 13 slices firm white bread
5 eggs (divided)
1/2 cup plus 2 tablespoons 2% milk
1/4 teaspoon salt
1/4 teaspoon white pepper
Dash nutmeg
Dash cayenne pepper
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
2 teaspoons capers, rinsed & drained (divided)
1 teaspoon dried ground green peppercorns
1 cup crumbled firm goat cheese (about 5 ounces)
1/2 cup chopped sun-dried tomatoes (dry, not oil-packed)
6 ounces smoked salmon, cut into strips

Use 2 teaspoons butter to grease a 9-inch Springform Pan. Lightly spread 1/4 cup butter on both sides of bread slices. Cut slices diagonally in half. Line sides of pan with approximately 9 bread triangles, overlapping them slightly with long edge down. Line bottom of pan with approximately 8 bread triangles, cutting to fit as necessary. Reserve remaining triangles.

In a small bowl, whisk together 3 eggs, 1/3 cup milk, salt, pepper, nutmeg, and cayenne pepper. Drizzle about 1/3 of mixture over bread slices in bottom of pan. Set aside remaining mixture.

In another small bowl, whisk together remaining 2 eggs, 2 tablespoons milk. In a small frying pan over medium heat, melt remaining 1 teaspoon butter; add egg mixture and stir with wooden spoon until eggs are softly scrambled. Remove from heat and spread eggs over bread slices. Sprinkle with dill, 1 teaspoon capers, and peppercorns. Top with 1/2 cup goat cheese, sun-dried tomatoes, and smoked salmon, reserving some salmon strips for garnish.

Cover filling with remaining bread slices and drizzle remaining egg mixture evenly over top. Sprinkle with remaining goat cheese. Cover and refrigerate overnight (along with remaining smoked salmon and capers).

Preheat oven to 375°F. Place pan of strata on a baking sheet and bake approximately 35 to 40 minutes or until top is golden. Remove from oven and let stand for 5 minutes. Remove sides of springform pan and transfer strata to serving dish. Garnish with reserved smoked salmon and capers.

Makes 8 servings.