These coddled eggs with potato puree are a mindboggling breakfast. Cooked potatoes are passed through a food mill, blended with butter, then piped into Mason jars. An egg is cracked into each, and the whole shebang is covered and set into simmering water. A creamier, more buttery, luscious-er breakfast cannot be had.
Coddled Eggs with Potato Puree
- Quick Glance
- 10 M
- 50 M
- Serves 4
Special Equipment: 4 half-pint (250 ml) mason jars with sealable lids
In a large stockpot set over high heat, bring 7 quarts water to a rolling boil. [Editor’s Note: Yep. That’s a lot of water. But you need the mason jars to be completely submerged in water. So just humor us and make sure you use ample water.] Stir in the sea salt then add the diced potatoes and cook until fork-tender, 15 to 20 minutes.
Use a slotted spoon to remove the potatoes, leaving the water in the pot at a gentle simmer. Run the potatoes through a food mill or ricer or gently mash until smooth with a potato masher or the back of a wooden spoon. Stir in the butter and season with kosher salt to taste.
Transfer the potato puree to a piping bag or resealable plastic bag with the corner snipped off. Divide the puree evenly among 4 half-pint mason jars, filling each about 1/3 full. Crack an egg into each jar on top of the puree, and seal the lids. Place the jars in the simmering water and cook until the egg whites are set, 15 to 20 minutes. Carefully lift the jars out of the water and remove the lids.
Garnish each jar with a sprinkle of chives and sea salt. Serve immediately with the toasted baguette alongside for scooping.
Recipe Testers' Reviews
I was happy to be tempted by this recipe because it really is delicious. Great way to serve eggs and potatoes in a creative way. The creaminess of the puree potatoes complements the runny yolk of the coddled eggs and the freshness of the chopped chives. This would be a hit with roasted tomatoes.
Coddled eggs and potatoes for breakfast? Yes, please! Creamy, buttery potato puree, silky egg yolks all in a portable container. What more could a girl ask for?
For my first batch, I put them back in for another 10 minutes. The whites were set and the yolks were not runny but still soft. Very nice, though.
For the second batch I simmered for 20 minutes and the yolks were slightly runnier and the whites had set. Perfect! I did experiment with the second batch a little. In addition to the chives, which were lovely and fresh, I added cheese and diced green onion to the potatoes in two and topped the last two with cooked and crumbled bacon. Yum! For those following a Keto or Paleo diet, mashed cauliflower could be used instead of the potatoes. I think this is a recipe I will gleefully be playing around with for a while.