Coddled Eggs with Mashed Potatoes
Individual coddled eggs are cooked inside jars over a puree of garlic mashed potatoes, inspired by the Slut served at Eggslut. It sounds fancy, but it's actually not too hard to make. It tastes good on its own or served with toasted crusty bread.
Ingredients
- 6 eggs, (see note)
- 2 1/2 lb russet potatoes, peeled and cut into cubes
- 12 oz of heavy cream, (see note)
- 6 cloves of garlic, minced
- salt to taste
- chopped parsley for garnish
Instructions
- Place potato cubes into a large pot of boiling water and cook until tender.
- In a small saucepan, add garlic and 8 oz of heavy cream and bring to a simmer, cooking 2-3 minutes until the aroma of the garlic comes out.
- Put potatoes in a food processor and add the heavy cream garlic mixture. Puree until smooth. Add salt as needed and puree again to mix. If you want a runnier puree, add more cream and puree again.
- Add mashed potatoes into 8 oz (1/2 pint) mason/canning jars, filling each slightly more than 1/2 full. (Please note, in my photos, I filled mine too much and the eggs ended up pressing against the lid, which you don't want.) Crack an egg into each one. Seal jar with the lids.
- Using a large pot or dutch oven that is wide enough and tall enough to fit the jars, fill it with enough water so that when mason jars are placed inside, they will be halfway submerged in the water. Bring the water to a boil. Gently place jars in. Cover with lid and let steam about 17-20 minutes or until whites are cooked and yolks remain runny. You can check periodically on the cooking. Without opening the jar, you should be able to see through the clear glass and see if the whites are set. Sprinkle with chopped parsley before serving. You can eat as is, or eat with toasted bread.
Notes
- I used Davidson's Safest Choice Eggs since the yolk will be raw.
- If you like your puree on the runnier side I recommend using 12 ounces of cream, which is what I did. If you prefer it thicker reduce the amount to 8 ounces.
Serving: 0.17of recipe, Calories: 412kcal, Carbohydrates: 37g, Protein: 10g, Fat: 25g, Saturated Fat: 14g, Sodium: 93mg, Fiber: 2g, Sugar: 1g, NET CARBS: 35
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!