CODDLED

“How would you like your eggs prepared?”

“Coddled.”

That’s the exchange I imagined as I was whipping up this insane little dish from the popular Los Angeles eatery Eggslut. Buttery, silken potatoes topped with a single hopelessly coddled egg which has never had to earn a wage, pay rent, or do heavy lifting. Could brunch get any more bratty? No matter. It’s so right.

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CODDLED EGG with POTATO PUREE
(recipe slightly adapted from Eggslut, Los Angeles)

for four servings:
1 pound Russet potatoes, peeled & diced
5 ounces unsalted butter
sea salt and white pepper powder
4 small Mason or Weck jars
4 large free-range eggs
4 tablespoons thinly sliced chives
1 baguette or ficelle
extra virgin olive oil

In a large pot, bring about 5 quarts of water to a boil. Add the diced potatoes and cook until fork-tender, about 15 minutes. Transfer the potatoes to a food processor or blender (leave the water in the pot and keep the water simmering). Pulse the potatoes until completely smooth. Add the butter. The potato puree should become silky smooth. Season with salt and white pepper, ensuring that the salt does not overwhelm the potato flavor. Pour the puree into the jars, filling each jar about halfway. Crack 1 egg into each jar on top of the puree. Cover the jars with lids and place the jars in the simmering water (remove water if it goes above the brim of the jar) to cook for about 10 minutes until the egg just begins to set but is still soft. As the egg is cooking, brush several pieces of rustic bread with olive oil and place under the broiler until golden brown. Remove the jars from the water, wipe dry, and remove lids. Garnish with a small pile of chives and sea salt. Serve with the bread. Diners should thoroughly mix the egg and potato puree with the chives and salt.

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