Featherbed eggs, southwestern style

Yield: 1 servings

Measure Ingredient
½ cup Green; either canned or
; freshly prepared
; Poblano
Oil Spray
4 cups Large; coarse bread
; crumbs, from fresh
; bread, left out to
; dry overnight
; (crumbs of leftover
; skillet sizzled
; cornbread
; preferred, but good
; crusty whole wheat
; bread crumbs may
; also be used)
1 cup Grated extrasharp Cheddar cheese; (4 ounces)
8 larges Eggs; beaten lightly
2 cups Milk
1 dash Hot sauce
Salt and freshly ground black pepper to
; taste
2 ounces Neufchatel or cream cheese; divided into 8
; pieces
1 " Arkansalsa"; optional, for
; serving

If using fresh Poblano chile, char on all sides directly over the flame, turning with tongs until chile has blackened. Transfer charred chiles (2 to 3 Poblanos will yield ½ cup finished product) to a heat proof bowl, cover tightly with film, and let cool gradually, enclosed with their own steam.

After about ½ hour, peel chiles, discard stem, fiber, and seeds, and dice. Set aside.

Preheat oven to 350 degrees. Oil spray 8 to 10 1cup ramekins, or 1 14 x 11 inch shallow baking dish. Scatter dish or dishes with crumbs, and sprinkle crumbs with cheddar.

In a medium bowl, combine eggs, milk, hot sauce, salt and pepper. Whisk to blend. Whisk in diced chiles. Ladle and pour this mixture over the cheesed bread crumbs in ramekins or pans. Push 1 piece of the Neufchatel into each ramekin, or at intervals throughout the single pan.

Bake until the eggs are set and slightly puffed, about 30 minutes for large pan, 20 for ramekins. Do not overbake. Serve with Arkansalsa on the side.

Yield: 8 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9338 - CRESCENT DRAGONWAGON Converted by MM_Buster v2.0l.

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