Featherbed Eggs, Southwestern Style
| Yield: | 1 servings |
| Categories: |
| 1/2 | c | Green; either canned or |
| ; freshly prepared | ||
| ; Poblano | ||
| Oil Spray | ||
| 4 | c | 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 | c | Grated extrasharp Cheddar cheese; (4 ounces) |
| 8 | lg | Eggs; beaten lightly |
| 2 | c | Milk |
| 1 | ds | Hot sauce |
| Salt and freshly ground black pepper to | ||
| ; taste | ||
| 2 | oz | Neufchatel or cream cheese; divided into 8 |
| ; pieces | ||
| 1 | " Arkansalsa"; optional, for | |
| ; serving |
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