Featherbed Eggs

Featherbed Eggs

½ cup jalapeno cheddar cornbread, crumbled

1 egg

3 tbsp milk

1 tbsp green onion, sliced

1 tbsp Parmesan cheese

Dash of salt and black pepper

Preheat the oven to 350℉.

Coat an 8 oz ramekin or oven proof-dish with cooking spray. Crumble cornbread into the bottom.

In a separate bowl, beat egg and milk until well incorporated. Stir in green onion, Parmesan cheese, salt and pepper.

Pour egg mixture over cornbread and bake until the eggs become puffy and golden brown, about 20 minutes.

Serve immediately.

1 serving, 240 calories

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4 Replies to “Featherbed Eggs”

  1. As a lover of eggs I’m glad you’ve come up with an interesting recipe for eggs. I’ve never tried featherbed eggs and never heard of them but looking at the ingredients, I’m sure it must be very tasty. 
    I’m wondering if I could make it in a bigger oven-proof dish when preparing it for 3 people (of course multiplied the amount by three). Or does it have to be served in a dish for each person separately?

    1. Lenka, it can absolutely be prepared for multiple people by increasing the ingredients you use!  Since I live alone, I make it in single portions so I can have it fresh every morning.  I also love to make something different with eggs but, if truth be told, I use this particular one because I never know what to do with the cornbread I always have leftover! 

  2. oh. what a nice recipe you presented here. I like the writing style.it is very concise and straight forward to the readers.

    At the first glance, I see this recipe I wish to prepare and taste it soon because of the very detailed writing style. As a member of Asian culture we wish to taste this kind of recipes it touches our taste buds a lot I think.

    1. Thank you for your kind comments, Chinthaka!  I hope you’ll check in after you make this and let me know if you enjoyed it!

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