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Classic Baked Southern-Style Eggs in Ramekins

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Ingredients

Adjust Servings:
8 ounces pork sausage (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

Nutritional information

584.8
Calories
330 g
Calories From Fat
36.7 g
Total Fat
16.4 g
Saturated Fat
280.6 mg
Cholesterol
558.2 mg
Sodium
33.9 g
Carbs
1.8 g
Dietary Fiber
0.6 g
Sugars
28.1 g
Protein
412g
Serving Size

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Classic Baked Southern-Style Eggs in Ramekins

Features:
    Cuisine:

    I watched Clair Robinson from TV's 5 Ingredient Fix make this today and decided I needed to try it. I totally LOVED it. It is so creamy and so good! I couldn't wait and dove right in..... burned my tongue, but soooo worth it!

    This would be a huge hit at a brunch.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Southern Eggs En Cocotte, I watched Clair Robinson from TV’s 5 Ingredient Fix make this today and decided I needed to try it I totally LOVED it It is so creamy and so good! I couldn’t wait and dove right in burned my tongue, but soooo worth it! This would be a huge hit at a brunch , I watched Clair Robinson from TV’s 5 Ingredient Fix make this today and decided I needed to try it I totally LOVED it It is so creamy and so good! I couldn’t wait and dove right in burned my tongue, but soooo worth it! This would be a huge hit at a brunch


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    Steps

    1
    Done

    Preheat Oven to 400 Degrees.

    2
    Done

    Brown Sausage in a Pan. Drain on Paper Towel and Reserve the Grease.

    3
    Done

    While the Sausage Is Browning, Bring Three Cups of Water and One Cup of Half and Half to a Boil.

    4
    Done

    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
    Done

    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
    Done

    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
    Done

    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
    Done

    Crack an Egg Into a Small Bowl and Slide Into the Divot You Made. Repeat With Remaining Eggs.

    9
    Done

    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.

    Avatar Of William Kim

    William Kim

    Grill guru known for his perfectly seared and mouthwatering barbecue dishes.

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