Southern Eggs En Cocotte

Name: Southern Eggs En Cocotte
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Southern
Ingredients: 4 farm fresh eggs; 113 grams grated Gruyere; 237 milliliters half-and-half; 4 servings Kosher salt; 4 servings Freshly cracked black pepper; 237 milliliters stone-ground grits or course polenta; 170 grams hot maple flavored pork sausage (Southern style), crumbled; 710 milliliters water

Southern Eggs En Cocotte

Southern Eggs En Cocotte might be just the main course you are searching for. One serving contains 536 calories, 26g of protein, and 32g of fat. This recipe serves 4. It is a good option if you're following a gluten free and fodmap friendly diet. This recipe is typical of Southern cuisine. If you have farm eggs, course polenta, freshly cracked pepper, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Cook the sausage in a skillet over medium-high heat until cooked through.

Ingredients you will need

Sausage

Equipment you will use

Frying Pan

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.

Ingredients you will need

Sausage

Equipment you will use

Paper Towels

Ramekin

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.

Ingredients you will need

Pepper

Grits

Water

Salt

Equipment you will use

Whisk

Sauce Pan

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.

Ingredients you will need

Grits

Sausage

Cheese

Egg

Equipment you will use

Ramekin

Bowl

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.

Ingredients you will need

Egg Whites

Egg

Equipment you will use

Oven

Equipment

Ingredients

Servings:

farm fresh eggs 113grams

grated Gruyere 237milliliters

half-and-half 4servings

Kosher salt 4servings

Freshly cracked black pepper 237milliliters

stone-ground grits or course polenta 170grams

hot maple flavored pork sausage (Southern style), crumbled 710milliliters

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Forge Cellars Classique Riesling

#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.