Oven Coddled Eggs With Mashed Potatoes And Herbs Food
OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS
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
Categories Other Main Dishes
Number Of Ingredients 10
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 AND HERBS
Categories Egg Herb Potato Breakfast Brunch Bake Rosemary Winter Ramekin Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
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.
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- In a saucepan with a lid, large enough to hold your 4 jars or ramekins, bring enough water to a boil to come up the sides of the jars or ramekins about 2/3 up the side.
- Meanwhile, prepare the bread slices by melting about 2 Tbsp of the butter in a large skillet over medium-high heat. Add the bread slices and toast in the butter until golden. Add the last 1 Tbsp of butter to the pan and flip the bread slices over to toast the other side. Turn off heat under skillet and let sit until the eggs are ready.
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