Best Southern Eggs En Cocotte Recipes

Eggs en Cocotte image

Provided by Michael Chiarello : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 4

2 1/2 tablespoons butter
2 1/2 tablespoons freshly chopped thyme leaves
12 eggs, preferably organic
Gray salt or course sea salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!

Southern Eggs En Cocotte image

Provided by NcMysteryShopper

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces pork sausage (I used a pound)
3 cups water
1 cup half-and-half
1 cup stone ground corn grits
4 ounces gruyere, grated
4 eggs
kosher salt & freshly ground black pepper, to taste

Steps:

Preheat oven to 400 degrees.
Brown sausage in a pan. Drain on paper towel and reserve the grease.
While the sausage is browning, bring three cups of water and one cup of half and half to a boil.
Pour 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.
Whisk 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.
In 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.
Divide 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.
Crack an egg into a small bowl and slide into the divot you made. Repeat with remaining 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.

Nutrition Facts : Calories 584.8, Fat 36.7, SaturatedFat 16.4, Cholesterol 280.6, Sodium 558.2, Carbohydrate 33.9, Fiber 1.8, Sugar 0.6, Protein 28.1

Southern Eggs En Cocotte image

Provided by Claire Robinson

Time 1h

Yield 4 hearty servings

Number Of Ingredients 8

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

Steps:

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.