Coddled Eggs

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Coddled Eggs

Course: Breakfast & Brunch
Don’t let the name fool you- the only coddling these eggs need are a nest of soft mashed potatoes before getting whisked into the oven. Chef John makes these super-simple eggs in 4 ounce jam jars, but any small, oven-proof container with a lid will work.
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Ingredients

Coddled Eggs

  • 1 cup Mashed potatoes seasoned with salt and pepper
  • 2 tsp Heavy cream
  • 4 Eggs
  • 1 tsp Vegetable oil

Instructions

Coddled Eggs

  • Line the bottom of a saucepan with a kitchen towel. Fill the pan with enough water to come just below the rim of the jars. Place over medium-high heat and bring to a boil.
  • Brush the insides of each jar or ramekin with vegetable oil. Scoop the mashed potatoes halfway up each jar. Pour 1/2 teaspoon heavy cream in each jar, then add one egg to each; season with salt and pepper. Screw on lids tightly. Carefully place eggs into boiling water.
  • Reduce heat to medium and simmer for 4 minutes. Turn off heat, cover pan, and let stand for 6 to 7 minutes. Remove coddlers from water, unscrew lids, and serve immediately.

Notes

Serves 4