Southern Eggs En Cocotte Recipes

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!

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.

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.