Spoon Bread with Andouille Sausage and Baked Eggs
in Bed by Jesse Ziff Cool, HarperCollins, 1997
Adapted by StarChefs
teaspoon brown sugar
cup coarse white, yellow, or blue cornmeal
cup whole milk
ounces Andouille smoked chicken sausage, chopped into ½-inch
green onions, thinly sliced
teaspoon baking powder
Tablespoons chopped fresh oregano or thyme
teaspoon dried red pepper flakes
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.
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.
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.
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.