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.
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JoeThePro51
[email protected]This is a great recipe for a quick and easy breakfast. I love that I can use up leftover bread and cheese.
Asif Mia
[email protected]I've made this recipe several times and it's always a hit. My kids love the crispy bread and the soft, fluffy eggs.
Precious Ramafalo
[email protected]This recipe is a great way to use up leftover bread and cheese. It's also a quick and easy meal to make on a busy weeknight.
Fifehanmi Stephen
[email protected]These featherbed eggs were just okay. They were a bit bland and the bread was too soggy for my taste.
Laxman Pandey
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family. I usually add some chopped ham or bacon to the eggs.
Sajid Rasheed
[email protected]These featherbed eggs were a disappointment. The bread was soggy and the eggs were undercooked. I won't be making this recipe again.
Lokendra Basnet
[email protected]This recipe is a keeper! It's so easy to make and it's always a crowd-pleaser. I love serving it for brunch or lunch.
Irfanmalik
[email protected]I've made this recipe several times and it's always a hit. My family loves the crispy bread and the soft, fluffy eggs.
Adedayo Peace
[email protected]This is a great recipe for using up leftover bread and cheese. I love that it's so quick and easy to make.
Tobechukwu Egbuonu
[email protected]Meh. The eggs were overcooked and the bread was soggy. I won't be making this again.
Melody Nezuko
[email protected]Easy and tasty! I used whole wheat bread and it turned out great. The eggs were cooked perfectly.
Biraj Kc
[email protected]Delicious! The eggs were light and fluffy, and the bread was perfectly crispy. The cheese added a nice touch of flavor. I will definitely be making this again.
143 Mubarra Shafique
[email protected]These featherbed eggs were a bit too greasy for my taste. I think I would have preferred to use less butter. Other than that, they were pretty good.
Aadarsh lawad
[email protected]Not bad! The eggs were cooked well and the bread was crispy. I found the recipe to be a bit bland, so I added some extra salt and pepper. Overall, it was a good meal.
Micah Howard
[email protected]This is my new go-to recipe for a quick and easy breakfast. I love that I can use up leftover bread and cheese. The eggs always come out perfectly cooked and the spices add a nice touch of flavor.
Freda Ankrah
[email protected]These featherbed eggs were a delightful surprise! I love the contrast between the crispy bread and the soft, fluffy eggs. The cheese adds a nice gooeyness and the spices give it a flavorful kick. Definitely a new favorite brunch recipe!