Lets Coddle recipes

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
• 4 large eggs
• ground black pepper

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