Feathered Eggs
The Breakfast Book by Marion Cunningham
Ingredients
Instructions:
Apple Ham Featherbed
Omit the grated cheese and place thin slices of ham over the buttered bread. Pour the custard over. Spread 1/4 cup applesauce over each slice of ham; this can be done just before baking, if you wish. Cover and refrigerate at least 6 hours. Bake as directed above.
My version consisted of a layer of ham on the bread, topped with thinly sliced Granny Smith apples, then a sprinkle of shredded cheese. Follow directions as above.
A hearty breakfast casserole that doesn't involve frozen hash browns.
The Breakfast Book by Marion Cunningham
Ingredients
- 6 slices bread, buttered
- Salt and pepper, to taste
- 1 1/2 cups grated sharp Cheddar, Gouda, Provolone, Monterey Jack, or any other melting cheese
- 1 1/2 cups milk
- 6 eggs, slightly beaten
Instructions:
- Arrange the slices of bread in a single layer in a shallow, buttered baking dish.
- Sprinkle lightly with salt and pepper.
- Sprinkle the grated cheese evenly over the bread.
- Combine the milk and eggs, and stir until blended.
- Pour the milk mixture over the bread and cheese.
- Cover and refrigerate at least 6 hours, or overnight.
- As the dish will be chilled when you are ready to bake it, start it in a cold 350°F oven.
- Bake for about 1 hour, or until the bread custard is puffy and lightly golden.
Apple Ham Featherbed
Omit the grated cheese and place thin slices of ham over the buttered bread. Pour the custard over. Spread 1/4 cup applesauce over each slice of ham; this can be done just before baking, if you wish. Cover and refrigerate at least 6 hours. Bake as directed above.
My version consisted of a layer of ham on the bread, topped with thinly sliced Granny Smith apples, then a sprinkle of shredded cheese. Follow directions as above.
A hearty breakfast casserole that doesn't involve frozen hash browns.