Featherbed Eggs
Michelle
This lovely bed and breakfast recipe comes from my mother. It is perfect for a big brunch because it can be prepared the night before.
ingredients
- 14 eggs
- 1 1/2 cup of half and half
- 1 1/2 cup of milk
- salt, pepper
- herbs of your choice
- 8 cups of bread, remove heavy crusts
- Optional ingredients:
- shredded swiss cheese
- diced ham
- flaked smoked salmon
- fresh spinich
- slivered sun-dried tomatoes
- fresh basil
- shredded mozzarella cheese
- broccoli flowerets
- diced onions
- diced mushrooms
- crumbled bacon
directions
Butter a 13 x 9 baking dish or individual ramekins. In large bowl beat eggs until frothy, add milk, half and half and seasonings. Beat again until well blended. Gently fold in the optional ingredients. Finally, fold in the bread cubes. Spoon mixture into the baking dish or ramekins to 3/4 full. Cover and refrigerate for at least 30 minutes or overnight. Bake uncovered at 325F. for 25-30 minutes for ramekins or one hour for large baking dish. Bake until lightly brown and puffed like a featherbed.
notes
This dish is best made the night before because it takes the stress out of making brunch while you try to visit with family and friends.
Source: Barbara Black
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