October 15, 2016
Shirred Eggs with Potato Puree
4-5 yukon potatoes, about 1 pound, peeled and cut into half inch slices
one teaspoon sea salt
freshly ground pepper
1/2 cup cream
1/2 stick unsalted butter (4 ounces)
1. Place the potatoes in a pot and cover with an inch of cold water. Add the salt.
2. Bring to a boil and then reduce the heat to a simmer. Cook for 20 minutes until a fork easily pierces the flesh.
3. Put the potatoes through a ricer. If you do not have a ricer use a fork to break up the flesh. Season with freshly ground pepper.
4. Slowly melt the butter in a sauce pan over a low flame. When it is melted, remove the pan from the heat and stir in the cream.
5. Whisk the cream in a slow stream into the potatoes, whisking all the while. In an instant the potatoes will transform into a smooth, airy, puree. Season to taste.
6. Heat an oven to 375 degrees.
Butter 4 ramekins and put about an inch of whipped potato into each one. Carefully break an egg into a saucer, and then let it slip onto its soft bed of puree. Repeat for each ramekin.
7. Sprinkle with salt and pepper, and place the ramekins in a deep baking dish. Pour boiling water into the dish until it comes halfway up the ramekins; be careful not to get the water into the ramekins. Place the dish on a baking sheet, and set the whole thing into the oven. Bake for 8 minutes, until the whites just begin to set. Remove from the oven and spoon a tablespoon of cream over the egg.
8. Return to the oven for another 5 minutes until the whites are set but the yolks are still runny.
Garnish with any or all of the following and serve immediately.
grey sea salt
Categorised in: Bread/eggs