Featherbed Eggs

From: **Mandy**

On Aug 1, 2008

I scaled this down to serve one using one piece of bread and added some shredded ham as well, made the night before for brekky the next day. Easy to do and tasty too, thanks Cookie!

From: 2Bleu (Bird&Buddha)

On Feb 20, 2008

I cut the serving size down to one, placing one slice of buttered Jewish rye bread into a 6.5 inch cast iron fry pan and used american cheese with two eggs. Due to my bad planning, It was breakfast time and I was hungry! I set it in the fridge for about 30 minutes. I figured since it was a single serving, it would be ok. As it baked, I had to use a fork to poke it down as it kept fluffing up (perhaps because it was sliced cheese). Well, all that detail is important if your thinking of making this for one. And this recipe is highly recommended! What a delightful treat for breakfast. Custardy, creamy, dreamy, fluffy, etc., etc., etc.! It's a cross between very creamy eggs and and a perfect cheese omelet. The rye bread added wonderful flavor, so I would definitely recommend trying it that way, or with your own favorite bread. Cookiedog, you have made my morning! A definite keeper. Thanks for posting. ~Bird

From: *Parsley*

On Feb 11, 2008

I made this as directed, using cheddar cheese. It was good but the texture was not light and fluffy. I removed it from the oven after about 50 minutes because it was getting too brown. The edges were kind of "chewy" but the center was soft... just not what I would describe as light and fluffy. Thanx for sharing!