Feather Bed Eggs For Two Food

FEATHERBED EGGS

Featherbed Eggs image

These eggs are very light and fluffy almost like custard. They need to be made at least 6 hours before baking. From The Hoyt House of Fernandina Beach Florida.

Provided by cookiedog

Categories Breakfast

Time 7h5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

6 slices bread, buttered
1 1/2 cups gouda cheese, prp Jack or 1 1/2 cups any melting cheese
1 1/2 cups milk
6 eggs, slightly beaten
salt and pepper

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.

FEATHERBED EGGS

Featherbed Eggs image

I found a version of this recipe in a Minnesota cookbook and my husband has requested it often! It's super easy to put together and the texture of the eggs really do turn out fluffy and feathered!! Hope you enjoy! *Note: I changed the spices.. The chives worked better for us.

Provided by Lindsey McCue

Categories Other Main Dishes

Time 55m

Number Of Ingredients 7

Ingredients

1-1 1/2 slice bread (thicker cut is preferred)
1 c shredded cheese
1/4 c fully cooked diced sausage or ham (optional)
3 eggs
1/2 c milk
1/2 tsp dried chives (optional)
pepper

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

Featherbed Eggs image

Great brunch dish. You can prepare it the night before and let it sit in the fridge, unbaked, overnight, then bake in the morning. Just let it come to room temperature before baking, about 30 minutes.

Provided by P48422

Categories Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 loaf cornbread, chunked up and left to dried overnight
kosher salt
pepper
1 1/2 cups sharp cheddar cheese or 1 1/2 cups swiss cheese, shredded
8 ounces diced ham or 8 ounces crisp fried bacon
8 large eggs
2 cups half-and-half
1 dash Tabasco sauce
1 dash Worcestershire sauce
1 pinch dried dill
1 pinch dried basil

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.

FEATHER-BED EGGS FOR TWO

Feather-Bed Eggs for Two image

The title of this recipe makes me think of lounging around amidst warm, fluffy down comforters and pillows, anticipating this tasty breakfast for two. It's prepared the night before, so it's a snap just to stick it in the oven the next morning. This recipe is originally from a bed & breakfast recipe site; I replaced the milk with plain yogurt and used a couple of slices of sourdough bread for the base. I like very sharp Cheddar cheese plus thyme and/or oregano (or even tarragon) for the herbs. You can add onion, sausage, green peppers, etc., but I like this dish the way it is! Prep time includes an overnight stay in the fridge.

Provided by EdsGirlAngie

Categories Breakfast

Time 12h35m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 slices sourdough bread (the oval-shaped kind)
2 tablespoons butter
black pepper, to taste (I like lots!)
1 cup grated sharp cheddar cheese
3/4 cup plain yogurt
3 eggs
1 teaspoon dried thyme or 1 teaspoon dried tarragon (or a combination)

Steps:

Grease a small baking dish or 2 small ramekins.
Stack the bread in the dish, buttering the top piece; sprinkle liberally with black pepper and 1/4 cup of the cheese.
Beat the eggs with the yogurt and add the herbs; pour over the cheese and bread; top with the rest of the grated cheese.
Cover and refrigerate overnight.
The next morning, uncover and place in a cold oven.
Set oven to 350 degrees F and bake the dish for about 35 minutes or until puffed and golden brown and eggs are set.
Serve immediately.

Nutrition Facts : Calories 672.7, Fat 42.6, SaturatedFat 23.9, Cholesterol 419.1, Sodium 969.8, Carbohydrate 39.1, Fiber 2.1, Sugar 5.3, Protein 32.5

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Feather Bed Eggs For Two Food

FEATHERBED EGGS

These eggs are very light and fluffy almost like custard. They need to be made at least 6 hours before baking. From The Hoyt House of Fernandina Beach Florida.

FEATHERBED EGGS

I found a version of this recipe in a Minnesota cookbook and my husband has requested it often! It's super easy to put together and the texture of the eggs really do turn out fluffy and feathered!! Hope you enjoy! *Note: I changed the spices.. The chives worked better for us.

FEATHERBED EGGS

Great brunch dish. You can prepare it the night before and let it sit in the fridge, unbaked, overnight, then bake in the morning. Just let it come to room temperature before baking, about 30 minutes.

FEATHER-BED EGGS FOR TWO

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