On a recent trip to visit friends in Los Olivos we stopped at a cute cafe for breakfast one morning. And discovered Eggs In A Jar.
My friend and I both ordered the same dish, neither of us ever having tried eggs in a jar before. And it was very special. The presentation itself was delightful. The ingredients were all farm fresh and local from the surrounding Santa Ynez Valley. We were both hooked and I took every bite deciphering how to recreate it in my kitchen when I got home.
How To Make Egg in a jar
The thing that makes this dish stand out is the addition of purple potatoes instead of regular golden or Russet. Although, if Yukon or Russet is what you’ve got available, by all means, use them.
Purple potatoes can be found at local farmers markets and, here in Southern California, they can be found in the produce section of stores like Whole Foods, Sprouts and other specialty-type grocery stores. They are high in antioxidants and minerals. Additionally, purple potatoes may help lower blood pressure and have a lower glycemic load than regular potatoes. They taste exactly the same as regular potatoes, but they look prettier. If you can find them, give them a try.
If you have small clear jars, they work best for this dish. For starters, they are cute, but the clear jar really highlights the layers of ingredients. The potatoes, cheese, eggs and scallions. Total eye-candy. (Tip: repurpose jelly jars, small condiment jars, etc. for an eclectic look of different jars on the table. Save the planet, save your money.) Instead of jars, try a small clear glass or cup.
The gist of the whole thing is simple: Herby mashed potatoes topped with gruyere (or cheese of your choice), a dollop of sour cream, a poached egg and chopped chives or scallions. It’s a tasty breakfast or brunch full of healthy ingredients plus it’s fun to eat. What more could you ask for? Maybe coffee or mimosas
Egg In A Jar
Ingredients
- 8-10 petite purple potatoes, peeled, cut into 1 inch pieces
- 5 scallions, finely chopped use white and green parts
- 2 Tbsp shallots, minced
- 2 organic eggs large
- 2 tsp white vinegar
- 1 tsp kosher salt, for poaching water
- 4 Tbsp creme fraiche or sour cream
- 2-4 Tbsp grated gruyere
- salt, to taste
- pepper, to taste
Instructions
Mashed Purple Potatoes
- Fill a pot of water. Add 2 Tbsp kosher salt. Drop in peeled potato cubes and heat to boiling or until potatoes are fork-soft. (Tip: potatoes cook from the outside in so be sure to drop your potatoes into cold water and heat them up with the water. That way you won't have hard centers as the hot water boils the outside first.)
- Drain potatoes and return to pan, keeping heat on lowest setting. Add 2 Tbsp butter or vegan substitute. Mash until smooth, or if you're like me, slightly chunky.
- Stir in ½ of the chopped scallions and 1 Tbsp creme fraiche or sour cream. Salt and pepper to taste.
- Scoop potato mixture into cups. Sprinkle with grated gruyere.
- Set aside or in a warm oven until your eggs are poached.
Poaching Eggs
- Fill a small sauce pan about 2 inches up the side with water. Add vinegar and 2 tsp kosher salt.
- Heat water to just under boiling, to the point where tiny bubbles collect on the bottom of the pan.
- While water is heating, crack each egg into an individual ramekin or small custard cup. Careful not to break the yolk.
- When water is ready, swirl it around rapidly with a spoon to create a whirlpool, then gently slide each egg into the middle of the whirlpool. (Note: You'll need a bigger saucepan if you're poaching more than 1 or 2 eggs.) The whites will swirl around a bit but the whirlpool should contain it. RESIST the urge to touch or coax the eggs.
- Immediately turn off the heat, cover your pan and set a timer for 5 minutes. DO NOT LIFT THE LID OR STIR THE EGGS. Trust the process and in 5 minutes you'll have perfect poached eggs.
- After 5 minutes remove the eggs from the water with a slotted spoon and slide each one onto the top of the mashed potato mixture in the cups.
- Top eggs with remaining creme fraiche and chopped scallions.