Feather Bed Eggs For Two Recipes

Steps:

• Preheat oven to 325°. Coat two 4-oz. ramekins with cooking spray; break an egg into each dish. Spoon 1 tablespoon milk over each egg. Combine cheese, parsley, salt and pepper; sprinkle over tops., Bake, uncovered, 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and sprinkle over eggs.

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.

Steps:

• Coat two 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups. , Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°., In a small saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; serve with hollandaise sauce and parsley.

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:

• 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 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.