Coddled Eggs with Potato Purée
Jan 01, 2021, Updated Nov 16, 2025
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If you’ve ever been to Las Vegas and passed through the Cosmopolitan, you’ve likely seen a line wrapped around the corner and down the hall for Eggslut. That’s where I discovered the restaurant chain’s savory signature breakfast item with the not-so-savory name.
This recipe for Coddled Eggs with Potato Purée is my version of the iconic Eggslut recipe, featuring a mashed potato base topped with a coddled egg, all steamed in a jar. This simplified version uses my Creamy Mashed Potatoes, which can be prepared in advance or you can make use of leftovers for this luxurious brunch with little effort.
Why You’ll Love This Take on the Eggslut Recipe
Aside from the fact it’s kind of naughty-fun to say, there are more than enough reasons you’ll want to make this breakfast in a jar.
- It’s a restaurant-quality recipe with only a handful of ingredients.
- You can prepare mashed potatoes in advance or use leftovers.
- Timing is flexible, so you can cook eggs to your liking.
- Great for post-holiday mornings or breakfast-for-dinner.
Ingredients You’ll Need
- 2 ½ cups Creamy Mashed Potatoes, or mashed potato purée of your choosing
- 4 eggs
- Flaky sea salt, for serving
- Fresh chives, finely chopped
- 1 baguette, sliced
- 2 tablespoons olive oil
How to Make Coddled Eggs in a Jar
Make toasted baguette slices. Preheat oven to 425 degrees F. Slice baguette, place on a baking sheet and drizzle and brush with olive oil. Bake for about 15 minutes, flipping halfway through to toast both sides.
You can prepare the baguette slices in advance and place them in the oven right when you start steaming the coddled eggs in a jar.
Warm the mashed potatoes. If you’re using leftovers, gently reheat your Creamy Mashed Potatoes until they’re at least slightly warm.
Prepare jars. Divide the mashed potatoes evenly among four heat-safe half-pint jars. Use a piping bag or spoon the potatoes into the jars, filling between two-thirds and three-quarters full, leaving enough room for the egg.
Add the eggs. Carefully crack one egg onto the potato in each jar. Crack the eggs, one at a time, into a ramekin to ensure the yolks don’t break.
Set up the steamer. Fill a pot with water about 4 inches deep. The water level should reach no higher than to the bottom of the lids when you place the jars in the water. Remember: the weight of the jars will make the water rise. Bring the water to a low simmer.
Steam the jars. Carefully lower the jars into the pot using tongs. Cover with a lid and maintain a gentle simmer (avoid a hard boil).
Cook to your preferred doneness. Look through the top of the jar to ensure the egg whites are set. This recipe is generally served with a runny yolk, though you can use this guide to determine cook time:
- 8 to 9 minutes: Just-set whites and a runny yolk
- 10 to 12 minutes: A jammy yolk
- 14 to 18 minutes: Fully cooked, hard yolk
Finish and serve. Use tongs to remove the jars. Wipe them dry, open carefully, and season with flaky sea salt and fresh chives. Serve immediately with toasted baguette slices.
Tips for Recipe Success
Use heat-safe jars. Half-pint canning jars are ideal because they withstand steam and heat without cracking. They also keep the potato mixture warm and creamy.
Keep the water at a gentle simmer. A rolling boil can cause the eggs to overcook or the jars to rattle too aggressively. You want slow, steady steam.
Don’t overfill the pot. Make sure your water level stays below the lid of the jar, but goes at least halfway up the sides for even warmth and cooking.
Use tongs for safety. Keep tongs and a clean dish towel handy to help you help you lower jars without splashing and lift them out securely. Dry jars carefully with the towel before opening.
Take advantage of leftover mashed potatoes. This recipe was updated to use my Creamy Mashed Potatoes, which gives you a smoother texture and saves time. It also makes this dish perfect for Thanksgiving and holiday leftovers or weekend meal prep.
Whenever I’m in Las Vegas for work or pleasure, I make it a point to stop by Eggslut to try and wait in line for the original. Sometimes, I just don’t have the patience.
With this recipe, I no longer have to wait in a long line at the popular restaurant, nor do you. Make it at home, and pair it with a colorful fruit salad for a complete meal or brunch with friends.
Coddled Eggs with Potato Purée (Eggslut Recipe)
Ingredients
- 2 ½ cups Creamy Mashed Potatoes, homemade or pre-made
- 4 eggs
- Flaky sea salt, to taste
- Fresh chopped chives, for garnish
- 1 baguette, sliced
- 2 tablespoons olive oil
Instructions
For toasted baguette
- Preheat oven to 425 degrees F. Arrange sliced baguette on a baking sheet and brush with olive oil.
- Bake 15 minutes, flipping halfway, until golden and crisp. (You can start this right before steaming the eggs.)
For coddled eggs and potato
- Divide the mashed potatoes evenly among 4 heat-safe half-pint jars. Don’t fill more than ⅔ to ¾ full.
- Crack 1 egg into each jar on top of the potatoes, careful not to break the yolk. You can crack eggs into a ramekin, 1 at a time, and transfer to the jars if you’re concerned about the yolk breaking.
- Secure the lids onto the jars.
- Add water to about 4 inches deep into a pot. Bring to a simmer. Use tongs to carefully lower the jars into the water, ensuring the water doesn’t reach the lids.
- Cover and steam for 10 to 12 minutes for a slightly set yolk. A fully runny yolk and just set egg whites will take 8 to 9 minutes, while a fully cooked yolk will take about 15 minutes.
- Remove jars with tongs and dry. Top with a sprinkle of flaky salt and chopped chives. Serve immediately with toasted baguette slices for dipping.
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This worked exactly as written, thanks!