Featherbed Eggs Food

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 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.

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:

• 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

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.