Coddled Eggs with Potato Purée (Eggslut Recipe)
Inspired by the Eggslut recipe, eggs are steamed in a jar with creamy mashed potatoes for the ultimate restaurant remake. Served with baguette slices for the ultimate breakfast or brunch.
Servings: 4
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.