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Featherbed Eggs

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1 slice country French bread, 3/4 inch thick
1 cup aged extra sharp cheddar cheese, grated
1/4 cup diced ham
3 large eggs
1/2 cup half-and-half
Freshly ground pepper to taste

Place bread slice on bottom of buttered 1-quart glass casserole dish. Tuck in bread pieces to fill any gaps. Cover with grated cheese. Sprinkle with ham. Mix eggs and enough half-and-half together to make about 1 cup of liquid. Drizzle egg/half-and-half mixture over top of cheese and ham. Grind black pepper over the top. Cover and refrigerate overnight or at least 6 hours. Put in cold oven and turn oven to 350 degrees. Bake, uncovered, for about 45 minutes until puffy and lightly golden.

Yield: 2 servings