Leite's Coddled Eggs w/Potato Puree

By stancec44

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.

Ingredients

• 1/4 cup fine sea salt, plus more for garnish
• 1 pound russet potatoes, peeled and cut into 3/4-inch (18-mm) dice
• 10 1/2 tablespoons unsalted butter (5 1/2 oz), 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

Details

Servings 4
Preparation time 10mins
Cooking time 50mins
Adapted from leitesculinaria.com

Preparation

Step 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.