Oeufs en Cocotte
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Author Notes: These baked eggs take a turn from the traditional with the addition of a layer of savory cheese grits in the bottom of the ramekin. When served, the runny egg yolk permeates the cheesy grits and, punctuated with the richness of the cream and the salty crunch of the bacon, makes a wonderful, satisfying breakfast—one that's greatly improved by a mimosa and a slice or two of toasted pumpkin bread on the side! - Kayb - Kayb
Food52 Review: Rise and shine to these delicious and comforting oeufs en cocotte. The soft egg mixed with the smoked gouda grits and rich cream make each bite dreamy. The bacon adds a nice crunch and saltiness. This recipe was easy to make and could be thrown together quickly on a holiday morning. – Jennifer - A&M
Serves 6
- 6 strips bacon
- 1/3 cup regular or quick grits
- 1 1/2 cup milk
- 1 1/2 cup water
- 1/2 teaspoon salt
- 1 cup grated cheese (I prefer smoked gouda)
- 8 tablespoons (1 stick) butter
- 12 large eggs
- 1/2 cup heavy cream
- Dice bacon into 1/2 inch pieces and fry until crisp. Drain and set aside.
- 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.
- Remove grits from heat and stir in grated cheese until it melts.
- 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.
- Gently crack an egg on top of grits in each ramekin.
- Top each egg with a drizzle of cream (about 2 tablespoons per ramekin).
- Divide bacon among ramekins, gently sprinkling over the top.
- 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.
- Bake for 15 minutes. Serve hot, with buttered and toasted pumpkin bread.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Holiday Breakfast
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over 2 years ago cookinalong
OK. Don't want to be a pest, but if the recipe really calls for 12 eggs and you should break one into each of 6 ramekins, that's now six eggs unaccounted for. Is this recipe meant to serve 12? Thus there should be 12 ramekins? Only being persistent because this sounds do good and I'm going to have overnight guests New Year's Eve. This sounds the perfect morning after comfort food breakfast before the resolutions kick in!
over 2 years ago Kayb
Lord. I don't know where my mind was when I was posting this! I have done these with both one egg and two. For the ramekin above, which holds about 2 cups, I used two. You can also use more, or less, bacon, to your taste, or you can substitute ham. If you are using smaller ramekins, use just one. You can really modify these any way you choose, adding mushrooms or a different meat or whatever else strikes your fancy, but don't be tempted to cook them longer than 15 minutes, if you want a runny yolk! It won't look like it's cooked to the "over-easy" stage in 15 minutes, but it is....
over 2 years ago cookinalong
Have I misunderstood something? The recipe calls for 2 lg. eggs, but directs you to break an egg into each of 6 ramekins.
over 2 years ago Kayb
Gulp. Should've been 12 large eggs. I lost a 1 there somewhere. Either that, or I was thinking about the proportions for one!
over 2 years ago Kayb
Thanks, folks! This stuff IS good. Rich enough you can't eat it often, but...
over 2 years ago Sagegreen
Yes, very yum indeed!
over 2 years ago Sagegreen
Congrats on the ep!
over 2 years ago monkeymom
very yum!
over 2 years ago lapadia
I second that comment!