Featherbed Eggs Recipe 4

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.

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.

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.

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.

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.

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.