Featherbed Eggs Food
GUEST CONTRIBUTOR
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
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 RECIPE - (4/5)
Provided by DreiFromBK
Number Of Ingredients 19
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.
FEATHER BED EGGS
This egg dish is light and fluffy without the mess of omelet pans. Use any vegetables and cheese that you would put in an omelet. You can prepare it overnight or just before you bake it.
Provided by SJG3483
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 309.1, Fat 13.3, SaturatedFat 6.3, Cholesterol 230.8, Sodium 639, Carbohydrate 28.3, Fiber 1.3, Sugar 0.5, Protein 18
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.
Provided by cookiedog
Categories Breakfast
Time 7h5m
Yield 4 serving(s)
Number Of Ingredients 5
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
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
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.
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