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Southern Eggs En Cocotte

This recipe is from Season 4 of 5 Ingredient Fix


  • 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


  • 1.

    Preheat the oven to 400 degrees F.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

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