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.
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
Special Equipment: 4 half-pint (250 ml) mason jars with sealable lids
Coddled Eggs with Potato Puree Recipe
- Quick Glance
- 10 M
- 50 M
- Serves 4
- 1/4 cup fine sea salt (50 g), plus more for garnish
- 1 pound russet potatoes (450 g), peeled and cut into 3/4-inch (18-mm) dice
- 10 1/2 tablespoons unsalted butter (5 1/4 ounces | 150 g), softened
- Kosher salt
- 4 large eggs
- 2 tablespoons thinly sliced fresh chives
- Eight 1/4-inch (6-mm) thick slices baguette, cut on a diagonal, toasted
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Garnish each jar with a sprinkle of chives and sea salt. Serve immediately with the toasted baguette alongside for scooping.