Coddled Eggs with Potato Puree

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.

Person with a spoon digging into a glass jar of coddle eggs with potato puree underneath, slice of bread nearby

Need to shake up your morning eggs and potato routine? This combination of softly coddled eggs layered atop fluffy, buttery potato puree, all packaged in a handy mason jar, is so deliciously satisfying that you may never go back to fried eggs and hash browns again. Not ideal for insane weekday mornings but quite lovely for leisurely weekends.–Angie Zoobkoff

Coddled Eggs with Potato Puree

  • Quick Glance
  • (1)
  • 10 M
  • 50 M
  • Serves 4
5/5 - 1 reviews
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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.

Print RecipeBuy the The Grand Central Market Cookbook cookbook

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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.

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  1. WOW! So excited to see this recipe today! I just recently took out my Egg Coddlers to show them to someone. I’m out of town now, but can’t wait to try this out later this week. The idea to use mason jars is a good one because most people don’t have real egg coddlers, I only have two at the moment but could be in the market for more -Yvonne Lott – if you are selling your collection, do you have any with the Bunnies on them?

    I will share my comments after I make this for sure!

    1. Yes, I just sold my bunnies at Easter. But do go to eBay and type in egg coddler bunnies or rabbit….Skippety Tale has a rabbit and comes in a king and a maxim size. Royal Worcester made them. My handle is 13kep. Have fun!
      Good luck!

  2. To enlighten you on “egg coddler”. I have some that I coddled eggs and about 400 patterns that I have collected. Different sizes. Some are absolutely lovely. Go to eBay and type it in to peruse! I love your idea!! Why haven’t I thought to do this!!! Ladies, there is nothing that tastes better than an egg coddled that has not touched the water. I am old so selling my collection but will keep enough to coddle eggs and Add mason jars to have room for potatoes. What a wonderful idea!!! Thx

    Add a little chopped ham or cheese, etc. Salt & pepper and toast…I do mine about 7 minutes in gently boiling water, etc.

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