Oven-Coddled Eggs with Mashed Potatoes and Herbs
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 removed more easily. A raw egg is then broken into the coddler, which is then placed in a pan of near-boiling water for 7-8 minutes.
Then there is my way, in the oven.
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- 1/2 c
- 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
- 6-8 Tbsp
- parmigiano-reggiano, grated
- 2 Tbsp
- chives, fresh, chopped
1Butter 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.
2Meanwhile, 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.)
3Preheat 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.
4Coddled eggs served with bacon and raisin toast is a great brunch.