Oeufs en Cocotte

By Kayb
December 7, 2010


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! - KaybKayb

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. – JenniferThe Editors

Serves: 6

Ingredients

  • 6 strips bacon
  • 1/3 cup regular or quick grits
  • 1 1/2 cups milk
  • 1 1/2 cups 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
In This Recipe

Directions

  1. Dice bacon into 1/2 inch pieces and fry until crisp. Drain and set aside.
  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. Remove grits from heat and stir in grated cheese until it melts.
  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. Gently crack an egg on top of grits in each ramekin.
  6. Top each egg with a drizzle of cream (about 2 tablespoons per ramekin).
  7. Divide bacon among ramekins, gently sprinkling over the top.
  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. Bake for 15 minutes. Serve hot, with buttered and toasted pumpkin bread.

More Great Recipes:
French|Pork|Egg|Bacon|Milk/Cream|Fry|Serves a Crowd|Thanksgiving|Winter|Fall|Christmas|Breakfast

Reviews (9) Questions (0)

9 Reviews

cookinalong December 14, 2010
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!
 
Author Comment
Kayb December 14, 2010
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....
 
cookinalong December 13, 2010
Have I misunderstood something? The recipe calls for 2 lg. eggs, but directs you to break an egg into each of 6 ramekins.
 
Author Comment
Kayb December 13, 2010
Gulp. Should've been 12 large eggs. I lost a 1 there somewhere. Either that, or I was thinking about the proportions for one!
 
Author Comment
Kayb December 7, 2010
Thanks, folks! This stuff IS good. Rich enough you can't eat it often, but...
 
Sagegreen December 7, 2010
Yes, very yum indeed!
 
Sagegreen December 16, 2010
Congrats on the ep!
 
monkeymom December 7, 2010
very yum!
 
lapadia December 7, 2010
I second that comment!