Feather Bed Eggs Food

FEATHERBED EGGS RECIPE - (4/5)

Steps:

• 1. FOR THE CORNBREAD: Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper and spray with vegetable oil spray. 2. Whisk cornmeal, flour, baking powder, baking soda, pepper, salt, and cayenne together in bowl. Whisk milk and eggs together in separate bowl. Whisk milk-egg mixture into cornmeal mixture until just combined. Pour batter into prepared sheet and spread to cover entire sheet. Bake until lightly browned and edges of cornbread pull away from sides of sheet, 17 to 19 minutes. Let cornbread cool in sheet on wire rack for 10 minutes. 3. FOR THE CUSTARD: Spray 13 by 9-inch baking dish with oil spray. Tear cornbread into 1-inch pieces and place in prepared dish. Add 1½ cups cheddar and scallions to cornbread and toss to combine. Whisk milk, eggs, and salt in bowl; pour custard over cornbread mixture. Top casserole with remaining 1 cup cheddar. Cover with plastic wrap, weigh down, and refrigerate for 6 to 24 hours. 4. Adjust oven rack to middle position and heat oven to 325 degrees. Remove weights from casserole and discard plastic. Bake until lightly browned and center registers 170 degrees, 50 to 60 minutes. Let rest for 15 minutes. Serve.

GUEST CONTRIBUTOR

Steps:

• 1 Do ahead: up to 3 or 4 days in advance, combine all egg mixture ingredients and place in a large mason jar. Refrigerate. 2 Do ahead: night before. Oil a single 14x11-inch shallow baking dish; or 8-10, 1 to 1-1/2-cup capacity ramekins with oil. Scatter the crumbled cornbread in the baking dish or dishes. Salt and pepper the crumbs, scatter green chiles over them, and dab here and there with teaspoonful-or-so size bits of cream or Neufchatel cheese. Scatter the grated cheese over all that, and pour the egg mixture (give it a good shake first, to recombine) over the cornbread mix in its baking dish or ramekins (place ramekins on a baking sheet for easier transfer). Cover tightly. 3 When ready to bake the Featherbeds, preheat the oven to 350 degrees F. (If you did not prep all in advance, do it now, while the oven preheats. See? Told you it wasn't that big a deal). When oven is up to temp, uncover the Featherbeds. Pop the baking dish or baking sheet loaded with ramekins into the oven. 4 Bake until eggs are set and slightly puffed (enjoy this showy puff, but know that it will sink). The top will be golden brown, and the kitchen filled with a scrumptious aroma. This will take about 30 minutes for a large casserole, 20 minutes for ramekins; add about 5 minutes cooking time if you've prepped and refrigerated in advance. Don't over-bake.

FEATHERBED EGGS

Steps:

• Heat oven to 350 degrees.
• Grease a 14 x 11 casserole dish.
• Spread the cornbread evenly in the dish.
• Season with salt and pepper.
• Sprinkle the ham or bacon over top, then spread the cheese evenly over that.
• Mix the remaining ingredients together.
• Pour over the top of the dish and allow to sit for about 15 minutes.
• Bake until set and puffed, about 30 minutes.

FEATHERBED EGGS RECIPE

Steps:

• Grease sides and bottom of a 13x9-inch baking dish. Arrange slices of bread (trim edges if they fit better in your baking dish) in dish. They will slightly overlap. Sprinkle tops of bread lightly with salt and pepper.
• Sprinkle grated cheese evenly over bread.
• Place milk and eggs in bowl and briskly stir until mixture is all one color and completely blended. Pour milk mixture over bread and cheese. Cover and refrigerate at least 6 hours, or overnight.
• Because dish will be chilled when you are ready to bake it, start it in a cold oven and turn heat on to 350 degrees. Bake until bread custard is puffy and lightly golden, 1 hour. Check at 45 minutes, in case your oven is a little hotter. Cut 6 pieces and serve with ham and fruit.

FEATHER BED EGGS

Steps:

• Grease a pan and place bread in a single layer covering the entire pan.
• Sprinkle vegetables over the bread and top it with cheese.
• Beat milk, eggs, and spices to taste and pour over the bread.
• Cover and refrigerate overnight or bake immediately.
• Bake at 400 for 30-40 minutes until puffy.

FEATHERBED EGGS

Steps:

• 1. Butter the bottom and the sides of a small 2 cup casserole dish well. Make a layer of bread on the bottom of the dish making sure to fill all spaces.
• 2. Cover the bread layer with the shredded cheese. Cover the cheese with your choice of meat if your using.
• 3. Mix the eggs and milk together making at least 1 cup of cooking liquid. Add in chives and mix well.
• 4. Pour egg mixture over the top of the bread/cheese mixture. Grate pepper over the top. Cover and refrigerate overnight.
• 5. Place in a cold oven and turn the heat to 350 degrees. Bake, uncovered for around 40-45 min. or until puffy and golden.

FEATHERBED EGGS

Steps:

• In a shallow baking dish arrange the slices of bread in a single layer.
• Sprinkle lightly with salt and pepper.
• Sprinkle the cheese over the bread.
• Combine the milk and eggs in a bowl, stir until blended and pour over the bread and cheese.
• Cover and put in the fridge for 6 hours.
• Do not preheat the oven.
• Place the chilled baking dish in oven and set at 350°F
• Turn on the oven and bake for about 1 hour or until the custard is puffy and lightly golden.
• Variation: Omit the cheese and substitute thinly sliced ham and apple slices.

"FEATHER BED" EGGS

Steps:

• Method: Butter, or if you prefer, use non-stick spray on 6 small ramekins. Butter one side of bread, and place a single slice with buttered side up in each ramekin. Generously pepper each slice of bread and sprinkle with 1/4 cup of cheese. Beat milk with eggs and add oregano to taste. Pour over the cheese and bread in the ramekins. Cover and refrigerate overnight. In the morning uncover and place in a cold oven. Set to 350° and bake for 30-40 minutes or until puffed and golden brown. Remove from baking disk and serve immediately. Variations: Instead of individual ramekins, arrange bread in buttered 9x13 baking dish. Add diced ham or sausage, onion, green pepper, or mushrooms to taste. Place these ingredients on top of bread, but under cheese, prior to covering with egg mixture.