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Featherbed Eggs, Southwestern Style

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  • 1/2 c Green; either canned or freshly prepared Poblano
  • Oil Spray
  • 4 c 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 c Grated extrasharp Cheddar cheese; (4 ounces)
  • 8 lg Eggs; beaten lightly
  • 2 c Milk
  • 1 ds Hot sauce
  • Salt and freshly ground black pepper to taste
  • 2 oz 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 1/2 cup finished product) to a heat proof bowl, cover tightly with film, and let cool gradually, enclosed with their own steam. After about 1/2 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
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