Coddled Egg Over Potato Purée

Coddled Egg Over Potato Purée

By @Tffny.eats

INGREDIENTS 

  • 1 lb cubed potatoes
  • 2 cloves of garlic
  • 3 tbsp softened butter
  • 1/4 cup sour cream
  • 1/2 cup grated cheddar
  • 1 Toasted Baguette
  • (1) 30G tin of PSC Keluga 
  • 1/3 cup milk
  • 2 large eggs
 (truffle salt, white pepper, chives - to taste)
Serving Size 2-3 people
 
INSTRUCTIONS
  • Place cubed potatoes and garlic in boiling water and cook for 15min or until fork tender
  • Drain and mash well
  • Add butter, sour cream and grated cheddar, and combine well until cheese has fully melted.
  • Follow with milk and stir until mixture is soft and creamy.
  • Add truffle salt and white pepper to taste
  • Pipe mashed potatoes into 2-3 pre-warmed mason jars
  • Crack one egg into each jar and cap tightly
  • Place jars slowly into simmering water for 15min
  • Remove from water and top with chives, black pepper, and caviar
  • Serve with toasted baguette (💡 Pro-tip by Tiffany: the mini frozen baguettes from TJ’s were perfect for dipping!)