Featherbed Eggs Recipe 45 Food

After meeting one of my food crushes, Crescent Dragonwagon, this summer, one of the greatest gifts has been staying in contact to see what she has cooking. Enjoy these Crescent recipes as much as I plan to! - Editor First, A Little Cornbread I know a lot of people make cornbread for Thanksgiving. For the dressing (if one is south of the Mason-Dixon Line) / stuffing (if North). And for itself, as a side, because what is as good as cornbread, especially if it is Skillet-Sizzled Buttermilk Cornbread? I'm throwing no shade on yeast rolls or biscuits, but... cornbread, round and golden as the sun, and with its connection to the Native Americans, whose reverent savvy and ways with corn kept the colonists alive before and after the first Thanksgiving-well, cornbread is just hard to beat. One can also make it gluten-free (scroll down here to find my version of the terrific and gluten-free Ronni's Appalachian Cornbread). Which Leads To...Featherbed Eggs As if that weren't enough, cornbread is also the basis for the BEST day-after, do-ahead, brunch or breakfast dish known to man, woman, or prefer-not-to-say. That would be my famous Featherbed Eggs, and trust me, if you made an extra batch of cornbread for Thanksgiving, you will be sooooo happy to wake up, create Featherbed Eggs, and simply throw it in the oven, and even happier to eat it. Serve with salsa (preferably homemade, if you can find the energy for it) and your favorite breakfast meat or non-meat equivalent (I like Field Roast's vegetarian Apple-Sage Sausages a lot) and some fresh fruit and lots of hot coffee or tea, and for God's sake don't talk politics, and I guarantee you will see out the holidays with plenty to be thankful for. So make a double-batch of your chosen cornbread, gratefully. And then enjoy these Hollow House-style Featherbed Eggs. Do-ahead tip which I guarantee you'll thank me for: make the egg mixture 3 or 4 days in advance, putting it in a large mason jar or other container and stashing it in the fridge. Last thing before you go to bed on Thanksgiving night, put your saved cornbread crumbles in the oiled baking dish, pour the egg mixture over 'em, and stash the casserole, covered, in the fridge. Next morning, you'll be so ready to roll. (Yes, you can bake this all in one dish, though we've pictured it in ramekins). As long as you have the cornbread on hand, it's not that big a deal to put the whole thing together in the morning. A variation of this recipe first appeared in Dragonwagon's The Cornbread Gospels. Photograph: David R. Koff A Little About CrescentCrescent Dragonwagon, whose business cards give-truthfully-by way of address, "Arkansas / Vermont / New York / at large," divides her time between these places, but presently calls Fayetteville, Arkansas, home. A renowned culinary writer (her Passionate Vegetarian won a James Beard Award), she also writes children's books (such as her food-centric Alligator Arrived with Apples, a Thanksgiving Potluck Alphabet), as well as fiction and non-fiction for adults. To get a new Dragonwagon recipe each month, subscribe to her free blog, Deep Feast.

Provided by By Guest Contributor | November 21, 2018 4:22 pm

Yield -

Number Of Ingredients 10

• Ingredients

If you would like to celebrate Easter around your own table, invite your family or friends to share a late brunch. Featherbed Eggs and slices of ham, and a bowl of freshly sliced fruit make a very simple but pleasing Easter celebration. Featherbed Eggs must be made the night before you plan to bake and serve it, so you have no last-minute preparations if you prepare the fruit early, and have cold slices of ham, or warm the slices while finishing the Featherbed Eggs in the oven. From the story: Easter Egg Brunch

Provided by Marion Cunningham

Categories     BREAKFAST, VEGETARIAN, MAINS, OVEN, EASY, EASTER

Time 1h10m

Yield Serves 6

Number Of Ingredients 6

• Ingredients

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

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

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

Provided by DreiFromBK

Number Of Ingredients 19

• Ingredients

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

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