1/1 Photo of Southern Eggs En Cocotte
I watched Clair Robinson from TV's "5 Ingredient Fix" make this today and decided I needed to try it. I totally LOVED it. It is so creamy and so good! I couldn't wait and dove right in..... burned my tongue, but soooo worth it! This would be a huge hit at a brunch.
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- 1Preheat oven to 400 degrees.
- 2Brown sausage in a pan. Drain on paper towel and reserve the grease.
- 3While the sausage is browning, bring three cups of water and one cup of half and half to a boil.
- 4Pour one cup of grits into a bowl of water and then simply tilt the bowl and pour the water and floating bits off into the sink. Scoop drained grits into the boiling milk/water mixture.
- 5Whisk boiling grits for 5 minutes and then reduce to a simmer for 20 minutes, continue whisking. Season with salt if you'd like and a few cranks of the pepper mill.
- 6In between whisks, 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.
- 7Divide creamy grits between the prepared baking dishes and top each with sausage and grated Gruyere. Make a divot in the mixture to nest the egg.
- 8Crack an egg into a small bowl and slide into the divot you made. Repeat with remaining eggs.
- 9Bake 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.
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Nutritional Facts for Southern Eggs En Cocotte
Serving Size: 1 (412 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 584.8
- Calories from Fat 330
- Total Fat 36.6 g
- Saturated Fat 16.4 g
- Cholesterol 280.6 mg
- Sodium 558.1 mg
- Total Carbohydrate 33.9 g
- Dietary Fiber 1.7 g
- Sugars 0.6 g
- Protein 28.1 g