Coddled Egg with Crab Bacon and Leeks

Ingredients

• 1⅓ cup plus 2 tablespoons chicken broth, divided
• ⅓ cup corn grits
• Kosher salt
• 4 bacon strips, cut crosswise into ¼-inch pieces
• Extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• ¼ cup peeled and finely chopped celery root
• One 1-inch piece of pasilla de oaxaca or dried chipotle chile
• 1-inch fresh ginger, scraped and finely chopped
• 2 leeks, white and light green parts only--cleaned, halved lengthwise and thinly sliced crosswise
• One thyme sprig
• One small rosemary sprig
• ½ cup diced canned tomatoes (preferably fire-roasted)
• ½ cup lump crabmeat, picked over for shells
• ½ teaspoon finely chopped fresh tarragon
• 4 large eggs
• Freshly ground black pepper

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