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Southern Eggs En Cocotte Recipe

Southern Eggs En Cocotte

Claire Robinson

Recipe courtesy Claire Robinson, 2010

Show: 5 Ingredient FixEpisode: Lazy Brunch

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

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  • on October 15, 2011

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    My husband and I decided this is the best brunch we have ever made. The only thing I changed was using bulk turkey sausage, which was great. Of course using stone ground Callaway Gardens grits helps everything!

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  • on September 28, 2011

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    Great Dish!!! i made some changes, like i used andouile sausage and used mexican blend cheese. But the end resulet was amazing! Good one Claire!

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  • on July 12, 2011

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    It tastes so good!!!!!

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  • on July 10, 2011

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    Very good! The flavors just came together and made a tasty dish. Had to improvise the serving plates, but all worked well. The Gruyere was a nice addition as a flavor enhancer. It was a nice surprise on our 1st Anniversary!

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  • on May 28, 2011

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    These took a little bit of time to make, but were so worth it! Gruyere cheese was super expensive here so I used what I had, which was monterey jack and that still worked great. I baked for the full 10-15 minutes with the eggs and just checked on it regularly and they turned out perfectly. Made it for my visiting family and they were definitely impressed, very cozy and filling breakfast.

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  • on May 02, 2011

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    I used Polenta and it was a wee bit too salty. If you put the eggs in as the "grits" are SUPER hot, the egg cooks fine I think. A little too much on the mushy side for my family but I liked it!.

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  • on April 17, 2011

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    I've been thinking about trying this recipe for a long time, but had been holding out to try to find fresh stone ground grits. Still no luck with that, but I used Bob's Red Mill "Corn Grits also known as Polenta". The grits were absolutely the best part about this recipe. I did rinse the grits as Claire did on the show. They were smooth, rich and creamy. Perfect. My whites were set and still had some runny yolks. The dishes were nuclear hot when they came out of the oven (there were definitely burns tongues...so I'm thinking if I had pulled them out of the oven a couple of minutes sooner and let them sit on the counter, the yolks might have been a little runnier...which I like. Just a theory I'll have to test on the next batch.

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  • on March 20, 2011

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    This is such an easy recipe! My husband and I love this on Sunday morning. It's comfort food to the max! Try substituting homemade chorizo for the sausage. A wonderful substitution! And don't forget to rinse the stone ground grits. It makes a HUGE difference. Thanks Claire!!! Total thumbs up!!

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  • on March 06, 2011

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    Love it! I made it three times, but with a little tweek.
    I used sweet Italian sausage and used room temp. eggs to shorten the oven time.
    With a small drizzle of maple syrup, it's a winner.
    Even my mom asked for the recipe!

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  • on January 05, 2011

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    I am dying to try this recipe! No one burned their tongue after eating it?

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