Featherbed Eggs, Southwestern Style

Recipe Ingredients

1/2 cup	118ml	Green, canned or freshly prepared, Poblano
		Oil spray
4 cups	584g / 20oz	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 cup	146g / 5.1oz	Grated extra-sharp Cheddar cheese - (4 oz)
8 cups	1584g / 55oz	Eggs - beaten lightly (large)
2 cups	474ml	Milk
1		Hot sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
2 oz	56g	Neufchatel or cream cheese - divided into 8 pieces
		Optional
		"Arkansalsa" - for serving, (see recipe)

Recipe Instructions

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 (1-cup) ramekins, or 1 (14- by 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 pan. 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.

This recipe yields 8 servings.

Source:
CHEF DU JOUR - (Show # DJ-9338) - from the TV FOOD NETWORK

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