Bagel Bake with Smoked Salmon

Serves 6, Prep and Cook 1 hour, 20 mins

250g block cream cheese, chopped, at room temperature

2 tblsps Dijon mustard

2 cloves garlic, crushed

6 plain bagels

8 eggs

1½ cups milk

1 cup finely grated parmesan (85g)

¹⁄³ cup thinly sliced fresh chives

¹⁄³ cup finely chopped fresh parsley

200ml tub crème fraîche

1½ tblsps horseradish cream

300g packet sliced smoked salmon Fresh rocket leaves, to serve

1 Grease a 20cm x 30cm x 6cm deep rectangular, ovenproof dish (10-cup capacity).

2 Combine cream cheese, mustard and garlic in a bowl. Mix well.

3 Cut bagels horizontally in half. Spread about 1 heaped tblsp cream cheese mixture over the cut-side of each bagel.

4 Arrange bagel bases, cream cheese-side up, over base of prepared dish. Top with bagel lids.

5 Whisk eggs with milk, parmesan, chives and parsley in a large jug until combined. Season with salt and pepper. Pour over bagels. Cover with plastic wrap. Refrigerate for at least 6 hours, or overnight. Discard plastic.

6 Cook, uncovered, in a moderately slow oven (160C) for about 55 minutes, or until egg mixture is set and top is golden and crisp.

7 Combine crème fraîche with horseradish cream in a bowl. Mix well.

8 Serve bagel bake topped with crème fraîche mixture, smoked salmon and rocket.