Coddled Eggs with Potato Puree (Edit recipe)

When it comes to meal planning and grocery shopping, I can always count on eggs and potatoes being there for me. These are the key ingredients in a simple, fun recipe that comes together on your stovetop. Here’s my take on Coddled Eggs with Potato Puree, a much more family friendly name for this creamy breakfast or brunch delight that's popular at a chain restaurant with locations throughout California and, where I love to have this dish, in Las Vegas. If you know, you know.

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	370
Fat:	19 g
Carbohydrates:	43 g
Protein:	5 g
Cholesterol:	47 g
Sodium:	2235 mg
Fiber:	5 g
Sugars:	1 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

2 lb Russet Potatoes, large
.333 cup Ghee
4 whole Eggs, large
2.5 Tbsp Kosher Salt, divided
.5 tsp Black Pepper
4 pinch Sea Salt
4 pinch Chives, chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel potatoes and cut into 2-inch pieces. Add to a large pot and cover potatoes with about 6 to 8 quarts of water. Season water with 2 tablespoons kosher salt.
Bring to a boil and cook until potatoes are fork-tender, about 15 to 18 minutes. Use a slotted spoon to remove the potatoes, reserving the water in the pot.
Add cooked potatoes to a mixing bowl with ghee, about 1 1/2 teaspoons of kosher salt and 1/2 teaspoon black pepper. Use an electric hand mixer to blend the potatoes until they are whipped and creamy. If your potatoes are not becoming a puree, add a couple tablespoons of the reserved starchy water.
Spoon in or use a piping bag to fill 4 half-pint jars with potato puree, leaving enough room to fit the egg. I filled my jars about two-thirds full of puree.
Crack an egg into each jar and seal the lid on tight. Gently submerge the jars back into the pot and simmer for about 15 minutes, until egg whites are set. Use tongs to remove the jars and a towel to remove the lids.
Garnish each with chopped chives and a heavy pinch of flaky sea salt. Serve.