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Featherbed Eggs presented by The Featherbed Inn
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Ingredients:
6 slices sour dough bread
salt and pepper to taste
1 1/2 C. sharp cheddar cheese, shredded
dried chopped chives
dried dill
2 1/4 C. half and half
9 eggs, beaten
Butter 6 individual (6-oz.) ramekins. Remove crusts from bread slices and cut in a circular pattern; place circles in the bottom of each dish. Sprinkle slices with salt and pepper to taste. Top each slice with about 1/4 C. shredded cheese. Sprinkle chives and dill on top of cheese. In a large bowl, beat together eggs and half and half. Pour egg mixture over the cheese to about 1/2 inch from the top of each dish. Place ramekins in oven-proof baking dish. Cover with plastic wrap and refrigerate overnight. In the morning, place about 1 inch of water in baking dish and bake eggs in 350¡ oven for 45 minutes or until they "puff" up and are nicely golden brown on top.
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The Featherbed Inn
Waitsfield, Vermont
1806 Inn nestled in the beautiful landscape of the Mad River Valley, close to Sugarbush and Mad River Glen Ski Areas.
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Click here for pictures and information about the inn.
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