Feather bed eggs

Yield: 6 servings

Measure Ingredient
\N \N Vegetable Cooking Spray
1 \N Recipe Skillet-Sizzled Buttermilk Cornbread; crumbled into large chunks and left to dry overnight
\N \N Salt
\N \N Pepper
1½ cup Sharp Cheddar Cheese; grated
8 larges Eggs
2 cups Milk; or a combination of Milk and Cream, Milk and Half-And-Half, Milk and Sour Cream, or Milk and Evaporated Milk
1 dash Tabasco Sauce
1 dash Worcestershire Sauce
1 pinch Dried Dill
1 pinch Dried Basil

Preheat the oven to 350øF. Spray a 14 x 11" shallow baking dish with vegetable cooking spray. Spread the cornbread in an even layer in the prepared dish. Sprinkle lightly with salt and pepper. PAt the cheese over the top. Whisk the eggs, milk, and seasonings until blended, then pour this mixture over the cornbread.

Bake until the eggs are set and the top is lightly browned and slightly puffed, about 30 minutes. Don't overbake.

Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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