Title: Featherbed Eggs
Categories: Egg Cheese Main
Yield: 1 Servings
| 6 | sl | Bread, buttered |
| | | Salt and Pepper to taste |
| 1 1/2 | c | Grated Sharp Cheddar, Gouda, Provolone, Monterey Jack, or an |
| | | Other melting cheese |
| 1 1/2 | c | Milk |
| 6 | | Eggs, slightly beaten |
Arrange the slices of bread in a single layer in a shallow, buttered baking
dish. Sprinkle lightly with slat 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 degree oven. Bake for about 1 hour, or
until the bread custard is puffy and lightly golden. Courtesy of Shareware
RECIPE CLIPPER 1.0