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Preheat oven to 450°F. Spread bagel pieces on a baking sheet. Bake about 7 minutes or until toasted. Remove and set aside.
Meanwhile, in a 10-inch oven-safe skillet, melt butter over medium-high heat. Add leek; cook stirring occasionally, until tender, about 3 minutes. Add asparagus; cook 5 minutes more.
In a medium bowl, whisk together eggs, milk, feta, dill and pepper. Add lox and the toasted bagel pieces; stir to combine. Pour mixture over leek and asparagus in skillet, stirring gently to combine. Bake, covered, 10 minutes. Uncover and bake 12 to 14 minutes more or until a knife inserted in the center comes out clean. Let cool 5 minutes. Serve with a dollop of creme fraiche, additional feta and a sprinkle of capers and dill.