Oeufs En Cocotte

1. 1

   Dice bacon into 1/2 inch pieces and fry until crisp. Drain and set aside.

2. 2

   Heat milk, water and salt in heavy saucepan over medium high heat until it boils. Stir in grits, lower heat to low, cover and cook per package directions (5-6 minutes for quick; 20 minutes for regular), stirring occasionally.

3. 3

   Remove grits from heat and stir in grated cheese until it melts.

4. 4

   Preheat oven to 350. Butter 6 large ramekins, using about 1 tbsp. butter for each. Put a layer of grits about 1 inch thick in the bottom of each ramekin.

5. 5

   Gently crack an egg on top of grits in each ramekin.

6. 6

   Top each egg with a drizzle of cream (about 2 tablespoons per ramekin).

7. 7

   Divide bacon among ramekins, gently sprinkling over the top.

8. 8

   Put ramekins in a baking dish on the oven rack. Add enough boiling water to the dish to come halfway up the sides of the ramekins.

9. 9

   Bake for 15 minutes. Serve hot, with buttered and toasted pumpkin bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.