Coddled Eggs with Potato Puree
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.
PREP TIME
10 minutes
COOK TIME
35 minutes
INGREDIENTS
7
Serves: 4
Ingredients
- 2 lb2 lb2 lb Russet Potatoes, large
- .333 cup.333 cup.333 cup Ghee
- 4 whole4 whole4 whole Eggs, large
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Kosher Salt, divided
- .5 tsp.5 tsp.5 tsp Black Pepper
- 4 pinch4 pinch4 pinch Sea Salt
- 4 pinch4 pinch4 pinch Chives, chopped
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Process
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.
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My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Gluten Free Grain Free Nut Free Paleo Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian Whole30| 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 |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Coddled Eggs with Potato Puree”
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Oh this looks delicious, also a great way to use up mashed potatoes.