Southern Eggs En Cocotte

1. 1

   Preheat oven to 400 degrees.

2. 2

   Brown sausage in a pan. Drain on paper towel and reserve the grease.

3. 3

   While the sausage is browning, bring three cups of water and one cup of half and half to a boil.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Crack an egg into a small bowl and slide into the divot you made. Repeat with remaining eggs.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.