The Sexiest Eggs You’ll Ever Eat

October 15, 2016

ruth_fall_1579Shirred 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)

4 eggs

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

chopped chives


grated cheese

Serves 4.

Categorised in: