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StarChefs

Breakfast in Bed

Valentine's Day

Spoon Bread with Andouille Sausage and Baked Eggs

From Breakfast in Bed by Jesse Ziff Cool, HarperCollins, 1997
Adapted by StarChefs

Yield: 2 servings

  • 1 cup water
  • ½ teaspoon salt
  • 1 teaspoon brown sugar
  • ½ cup coarse white, yellow, or blue cornmeal
  • 4 eggs
  • 4 Tablespoons butter
  • ½ cup whole milk
  • 4 ounces Andouille smoked chicken sausage, chopped into ½-inch pieces
  • 2 green onions, thinly sliced
  • 1 teaspoon baking powder
  • 2 Tablespoons chopped fresh oregano or thyme
  • ½ teaspoon dried red pepper flakes

To prepare spoon bread: Bring the water, salt, and brown sugar to a boil in a saucepan. Gradually whisk in the cornmeal. Reduce the heat to a simmer and cook, uncovered, stirring frequently, until thickened, about 20 minutes.

While the cornmeal is cooking, separate two of the eggs. Whop the whites until soft, and beat the yolks.
Preheat the oven to 375 degrees. Generously grease a 1-quart baking dish or two 1½-cup ramekins with 1 Tablespoon of butter.

When the cornmeal is thick, stir in the rest of the butter until melted. Stir in the milk, egg yolks, sausage, and onions until well blended. Let the mixture cool for 15 minutes. Stir in the baking powder, fresh herbs, and pepper flakes. Fold in the egg whites, one third at a time.

Spread half of the batter into the prepared baking dish or ramekins. If using ramekins, crack one egg in the center of each one. If using the baking dish, crack both eggs near the center. Spread the remaining batter over the eggs but don't cover them completely. Bake until the egg whites are firm and the yolks are cooked, 35 to 40 minutes for the large dish and 20 to 25 minutes for the individual ones. Serve hot.

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