Individual Oven Coddled Eggs With Mashed Potatoes Food

OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS

Oven-Coddled Eggs with Mashed Potatoes and Herbs image

There are two methods of coddling eggs. The first is to cook the egg in its shell, by immersing it in near-boiling water. The second method is to use an egg coddler, porcelain cup or ramekin with a lid used similarly to a bain-marie. The inside of the egg coddler is first buttered in order to flavour the egg and allow it to be...

Provided by Marsha Gardner

Number Of Ingredients 10

Ingredients

1/2 c milk
1 bay leaf
1 lb yukon gold potatoes, peeled and cut into 1-inch pieces
1/4 c shallots, finely chopped
2 Tbsp butter, unsalted
1 tsp rosemary sprigs, minced
1 tsp thyme, leaves, minced
6 large eggs
6-8 Tbsp parmigiano-reggiano, grated
2 Tbsp chives, fresh, chopped

Steps:

1. Butter six 3/4-cup ramekins. Bring milk and bay leaf to simmer in small saucepan. Remove from heat. Cover; let steep 15 minutes. Discard bay leaf.
2. Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes. Drain. Place potatoes in medium bowl. Add warm milk, shallots, butter, rosemary, and thyme; mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
3. Preheat oven to 350°F. Carefully crack 1 egg over potatoes in each ramekin. Spoon 1 tablespoon cream over each egg. Sprinkle each with 1 tablespoon Parmesan. Place ramekins in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until egg whites are gently set but yolks are still soft, about 17 minutes. Remove ramekins from baking pan. Sprinkle chives over and serve.
4. Coddled eggs served with bacon and raisin toast is a great brunch.

INDIVIDUAL OVEN CODDLED EGGS WITH MASHED POTATOES RECIPE

INDIVIDUAL OVEN CODDLED EGGS WITH MASHED POTATOES Recipe image

If you have leftover mashed potatoes, this individual oven coddled eggs with mashed potatoes recipe is just the perfect way to put them to use.

Categories American, Breakfast, Brunch, Dinner, Side Dish

Number Of Ingredients 1

Ingredients

1/2 cup whole milk 1 bay leaf 14 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces 1/4 cup finely chopped shallots 2 tablespoons (1/4 stick) butter 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme 6 large eggs 6 tablespoons whipping cream 6 tablespoons freshly grated Parmesan cheese 2 tablespoons chopped fresh chives

Steps:

Butter six 3/4-cup ramekins. Bring milk and bay leaf to simmer in small saucepan. Remove from heat. Cover
let steep 15 minutes. Discard bay leaf. Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes. Drain. Place potatoes in medium bowl. Add warm milk, shallots, butter, rosemary, and thyme
mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing. Preheat oven to 350°F. Carefully crack 1 egg over potatoes in each ramekin. Spoon 1 tablespoon cream over each egg. Sprinkle each with 1 tablespoon Parmesan. Place ramekins in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until egg whites are gently set but yolks are still soft, about 17 minutes. Remove ramekins from baking pan. Sprinkle chives over and serve.

Nutrition Facts : Calories 500

COUNTRY EGG, CITY EGG MASHED-POTATO BAKED EGGS

Country Egg, City Egg Mashed-Potato Baked Eggs image

Always motivated to get dinner on the table quicker than the night before, I create leftovers to get ahead on the next night's meal. I'm forever looking for inventive and savory ways to incorporate my leftovers into the simplest preparations. This recipe is an inspired short version of the irresistible original, "lifted" from my very favorite egg cookbook, "Country Egg, City Egg," by Gayle Pirie and John Clark. Served with a simple salad, this is a great midweek meal.

Provided by Food Network

Categories side-dish

Number Of Ingredients 5

Ingredients

3 cups mashed potatoes, heated through
4 eggs
Coarse salt and cracked black pepper
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh herbs such as parsley, chives, oregano, or thyme

Steps:

Preheat oven to 450 degrees F.
Divide the mashed potatoes into four individual baking dishes. Make a deep well in the center of the mashed potatoes. Crack an egg directly into each well. Season with salt and pepper, to taste. Sprinkle 1/4 of the cheese over each egg. Bake for 12 to 15 minutes or until eggs are done to your likeness.
Remove from oven, garnish with fresh herbs. Serve immediately.

HARD BOILED EGGS IN THE OVEN

Hard Boiled Eggs in the Oven image

This is an easy alternative to boiling when you need to make a lot of eggs at once. Red dots may appear on the shells and a little on the whites, but you can cut away those parts. The eggs still taste great.

Provided by user

Categories Appetizers and Snacks

Time 45m

Yield 12

Number Of Ingredients 1

Ingredients

12 eggs

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Put 1 egg in each of 12 muffin cups.
Bake in preheated oven for 30 minutes.
Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.

Nutrition Facts : Calories 62.5 calories, Carbohydrate 0.3 g, Cholesterol 162.8 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 130.7 mg, Sugar 0.3 g

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Web Jan 29, 2015 6 eggs (see note) 2 1/2 lb russet potatoes peeled and cut into cubes 12 oz of heavy cream (see note) 6 cloves of garlic minced salt …
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Total Time 50 mins
Category Breakfast
Calories 412 per serving

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Individual Oven Coddled Eggs With Mashed Potatoes Food

OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS

INDIVIDUAL OVEN CODDLED EGGS WITH MASHED POTATOES RECIPE

If you have leftover mashed potatoes, this individual oven coddled eggs with mashed potatoes recipe is just the perfect way to put them to use.

COUNTRY EGG, CITY EGG MASHED-POTATO BAKED EGGS

HARD BOILED EGGS IN THE OVEN

This is an easy alternative to boiling when you need to make a lot of eggs at once. Red dots may appear on the shells and a little on the whites, but you can cut away those parts. The eggs still taste great.

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