Egg In A Jar
Soft poached egg atop creamy, herby mashed purple potatoes. Served with a dollop of creme fraiche or sour cream, grated gruyere and chopped scallions. The whole thing fits perfectly into 4 ounce jars for a super fun breakfast or brunch.
Servings 2
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.