Southern Eggs En Cocotte

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
4 hearty servings
Level:
Easy

Ingredients
  • 6 ounces hot maple flavored pork sausage (Southern style), crumbled
  • 3 cups water
  • 1 cup half-and-half
  • Kosher salt
  • 1 cup stone-ground grits or course polenta
  • Freshly cracked black pepper
  • 4 ounces grated Gruyere
  • 4 farm fresh eggs
Directions
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F.

  • Cook the sausage in a skillet over medium-high heat until cooked through. Remove the sausage to a paper towel to drain. Use the rendered sausage fat to grease 4 large individual ramekins, (gratin dishes or individual cast iron pots work too) and arrange them on a rimmed sheet tray.

  • In a large saucepan, over medium heat, bring the water and half-and-half to a boil and season with salt, to taste. Rapidly whisk in the grits. Continue whisking while returning to a boil, about 5 to 7 minutes. Reduce the heat to a simmer and cook until thick and creamy, stirring frequently, about 20 minutes. Season with pepper and more salt, if needed.

  • Divide the cooked grits between the prepared baking dishes and top each with cooked sausage and grated cheese. Make a divot with the back of a spoon into the cheese and sausage topped grits. Crack the eggs, 1 at a time, into a small bowl and top the ramekins with the eggs. Bake until the egg whites are almost, but not fully set, about 10 to 15 minutes. For more well-done eggs, bake until the whites are set.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Breakfast