It’s January 1, which means it’s time for another round of Whole30. As 2020 came to a close, I found myself turning to food as a way to cope. I know that path, and I wanted to avoid the dangerous trail it can lead to for my overall wellbeing.
When it comes to meal planning and grocery shopping, I can always count on eggs and potatoes being there for me. In order to mix things up a bit, I created a new recipe inspired by the popular Eggslut with locations throughout California and in Las Vegas (as well as globally, according to their website).
Whenever I’m in Las Vegas for work or pleasure, I make it a point to stop by for their signature dish, which has a not-so-PG name. That’s kind of their shtick. There’s never been a time when I’ve been at the restaurant that a line isn’t wrapped around the corner and down a long hallway for this eggy goodness served in a jar.
With this recipe, you no longer have to wait in that long line. Here’s my take on Coddled Eggs with Potato Puree, a much more family friendly name for this creamy breakfast or brunch delight.
- 2 large russet potatoes (about 1¼ pounds)
- ⅓ cup ghee
- 4 large eggs
- Kosher salt
- Cracked black pepper
- Chives and flaky sea salt for garnish
Peel potatoes and cut into 2-inch pieces. Add to a large pot and cover potatoes with about 6 to 8 quarts of water. Season water with kosher salt.
Bring to a boil and cook until potatoes are fork-tender, about 15 to 18 minutes. Use a slotted spoon to remove the potatoes, reserving the water.
Add cooked potatoes to a mixing bowl with ghee, about 1 teaspoon of kosher salt and ½ teaspoon cracked black pepper. Use an electric hand mixer to blend the potatoes until they are whipped and creamy. If your potatoes are not becoming a puree, add a couple tablespoons of the reserved starchy water.
Spoon in or use a piping bag to fill 4 half-pint jars with potato puree, leaving enough room to fit the egg. I filled my jars about two-thirds full of puree.
Crack an egg into each jar and seal the lid on tight. Gently submerge the jars back into the pot and simmer for about 15 minutes, until egg whites are set. Use tongs to remove the jars and a towel to remove the lids.
Garnish each with chopped chives and a heavy pinch of flaky sea salt. Serve.