Best 4 Featherbed Eggs Recipes

Featherbed eggs are a traditional English dish that is typically served for breakfast or brunch. It is made with eggs that are baked in a creamy sauce, often with the addition of cheese, herbs, and other vegetables. The result is a fluffy, flavorful dish that is sure to please everyone at the table.

Here are our top 4 tried and tested recipes!

FEATHERBED EGGS

Featherbed Eggs image

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

6 slices bread, buttered
1 1/2 cups gouda cheese, prp Jack or 1 1/2 cups any melting cheese
1 1/2 cups milk
6 eggs, slightly beaten
salt and pepper

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 RECIPE - (4/5)

Featherbed Eggs Recipe - (4/5) image

Provided by DreiFromBK

Number Of Ingredients 19

Ingredients

Serves 10 to 12
To weigh down the assembled strata so the custard permeates the bread, fill two 1-quart zipper-lock bags with rice or sugar and lay them side by side over the plastic-covered surface. Serve the strata with hot sauce.
Ingredients
CORNBREAD
1 cup (5 ounces) cornmeal
1 cup (5 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/3 cups whole milk
2 large eggs, lightly beaten
CUSTARD
10 ounces sharp cheddar cheese, shredded (2 1/2 cups)
6 scallions, sliced thin
4 1/2 cups whole milk
6 large eggs, lightly beaten
2 teaspoons salt

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.

FEATHERBED EGGS

Featherbed Eggs image

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

1-1 1/2 slice bread (thicker cut is preferred)
1 c shredded cheese
1/4 c fully cooked diced sausage or ham (optional)
3 eggs
1/2 c milk
1/2 tsp dried chives (optional)
pepper

Steps:

1. Butter the bottom and the sides of a small 2 cup casserole dish well. Make a layer of bread on the bottom of the dish making sure to fill all spaces.
2. Cover the bread layer with the shredded cheese. Cover the cheese with your choice of meat if your using.
3. Mix the eggs and milk together making at least 1 cup of cooking liquid. Add in chives and mix well.
4. Pour egg mixture over the top of the bread/cheese mixture. Grate pepper over the top. Cover and refrigerate overnight.
5. Place in a cold oven and turn the heat to 350 degrees. Bake, uncovered for around 40-45 min. or until puffy and golden.

FEATHERBED EGGS

Featherbed Eggs image

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

1 loaf cornbread, chunked up and left to dried overnight
kosher salt
pepper
1 1/2 cups sharp cheddar cheese or 1 1/2 cups swiss cheese, shredded
8 ounces diced ham or 8 ounces crisp fried bacon
8 large eggs
2 cups half-and-half
1 dash Tabasco sauce
1 dash Worcestershire sauce
1 pinch dried dill
1 pinch dried basil

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.

Tips:

Use fresh eggs. Fresh eggs will have a thicker white and a brighter yolk, which will result in a better-textured featherbed egg.
Don't overbeat the eggs. Overbeating the eggs will incorporate too much air, which will make the featherbed eggs tough.
Cook the featherbed eggs over low heat. Cooking the featherbed eggs over low heat will help them to cook evenly without burning.
Use a non-stick skillet. A non-stick skillet will help to prevent the featherbed eggs from sticking.
Serve the featherbed eggs immediately. Featherbed eggs are best served immediately after they are cooked.

Conclusion:

Featherbed eggs are a delicious and easy-to-make breakfast that can be enjoyed by people of all ages. With a few simple tips, you can make perfect featherbed eggs every time.