Featherbed Eggs Recipe 4
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
FOUR-CHEESE BAKED EGGS
When I created this dish I was thrilled that my husband enjoyed it so much. He normally prefers omelets for brunch, but devoured his first helping of these eggs, then asked for more. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Beat ricotta and cream cheese until smooth. Add eggs, butter, salt and pepper; beat until blended. In another bowl, whisk flour with baking powder; add to egg mixture. Stir in Gruyere and chives. Pour into a greased 13x9-in. baking dish. Sprinkle with Parmesan., Bake, uncovered, until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 279 calories, Fat 23g fat (13g saturated fat), Cholesterol 172mg cholesterol, Sodium 483mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
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.
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- 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.
- 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.
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