Coddled eggs in mason jars, whipped potatoes, leek & chive purée, roe. You will need these ingredients (but feel free to improvise too-- could be amazing with celery root purée or sweet potato)
Seems like a lot of work, but so worth it.
4 large Yukon Gold potatoes cut into 1-inch cubes
1 cup heavy cream or crème fraîche
6 cloves garlic, caramelized
4 large eggs (pasteurized if possible)
2 leeks, whites only, chopped fine
4 tbsp butter
2 tbsp Marsala
1 oz chives
2 tbsp olive oil
2 tsp salmon caviar (roe)
1 tbsp minced chives
coarse sea salt
freshly ground black pepper
In a medium pan sauté the leeks in olive oil and 1 tablespoon of butter for about 5 minutes on medium-low heat or until soft.
After the leeks soften, splash in the Marsala. Continue to sauté on medium-low heat for about 5 more minutes. Turn off heat and season with sea salt. Set aside.
Place potatoes into a heavy saucepan with water and bring to a simmer. When the potatoes are fork-tender, remove from the heat. Drain the water and add garlic, cream, 3 tablespoons of butter, and half of the sautéed leeks into a food processor. Purée entire mixture until smooth. Add sea salt and pepper to taste as you blend.
Place chives into simmering water for 10 seconds. Remove from water and shock in an ice bath. Add chives to a blender with olive oil and purée until smooth. Season with sea salt.
Add the potato mixture to four 8oz Mason jars, dividing into equal portions. Layer the remaining sautéed leeks on top of the potato.
Crack one egg into each jar. Cover with lid. Place jars into a large shallow pan filled with simmering water that will come just above the level where the potato mixture sits in the jar. Cook in steam bath for about 15 minutes. Keep watch on the eggs. You can remove from heat and open their lid to see how the egg is cooking. Seal it back up if it needs more cooking time.
Remove from steam bath carefully. The jars will be very hot. Open lid and top with chive purée, caviar (roe) and minced fresh chives. Serve immediately with a spoon. Salt and pepper to taste. An extra smidge of chive pureé to garnish.
Kitchen tips: If you don’t want to make 4 servings, fill the jars with the extra whipped potato mixture and save in the fridge. You can also save any extra chive purée for another dish or to make the coddled egg recipe at another time.
#notcontest #notsaddesklunch #breakfast #eggs #potatoes #chives #brunch