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

• 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!)