I’ve been busy with several house projects and gotten away for a bit but it’s good to be back sharing again. I like to keep an eye out for recipes that are different yet enjoyable for us. I was watching TV one day when there was a segment about a place that makes Coddled Eggs with Mashed Potatoes. I just knew I needed to give this idea a try and went searching for a recipe. I can’t take credit for this recipe and will share the recipe and site where it is from. So if you are a soft boiled egg lover you may want to give this a try this just to mix up the breakfast menu for a change. It’s easy to do
Here are photos of my results, it was delicious!
Coddled Eggs with Mashed Potatoes
This recipe can be found here: Coddled Eggs with Mashed Potatoes
Coddled eggs, cooked on top of mashed potatoes and served with buttery, toasted bread slices.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4 servings
- Four 4-oz mason jars or ramekins (1/2 cup capacity)
- 4 large eggs pasteurized
- 2 servings prepared instant mashed potatoes prepared per package instructions
- Salt and freshly ground pepper
- 1 Tbsp. butter
- Chopped fresh chives
For the bread slices:
- 8 slices bread ciabatta recommended, sliced diagonally into long slices
- 3 Tbsp. butter
- Prepare the instant mashed potatoes per the package directions and allow to cool slightly.
- In a saucepan with a lid, large enough to hold your 4 jars or ramekins, bring enough water to a boil to come up the sides of the jars or ramekins about 2/3 up the side.
- Meanwhile, prepare the bread slices by melting about 2 Tbsp. of the butter in a large skillet over medium-high heat. Add the bread slices and toast in the butter until golden. Add the last 1 Tbsp. of butter to the pan and flip the bread slices over to toast the other side. Turn off heat under skillet and let sit until the eggs are ready.
- Divide between four 4 oz. mason jars or ramekins. Filling about 2/3 full. Top potatoes with a small pat of butter and push into potatoes with the back of a spoon slightly, to make a small dent in the middle. Break an egg on top, with the yolk centered over the dented area.
- Gently place your jars into the boiling water, then immediately reduce the heat to medium low and cover the pot with a lid. Simmer gently for 5 to 5 1/2 minutes, or until the whites of the eggs are just set. Carefully remove the jars from the water. Season with salt and pepper and top with chopped fresh chives. Serve immediately with buttery, toasted bread slices.
Food Safety: As coddled eggs are minimally cooked, always use fresh, pasteurized eggs. Out of an abundance of caution, the very young, the very old, pregnant women and anyone with a compromised immune system should avoid eating coddled eggs.
When simmering the egg cups, your cups should rattle just slightly. If they seem to be banging against the bottom of the pan too vigorously, reduce the heat slightly. Generally, my heat level is at or around medium-low.
On my stove-top, the barely set whites take between 5-5 1/2 minutes. Don’t be afraid to pop the lid and have a look to check their progress after the 4 1/2 minute mark or so.
Be sure to read the “Ingredient and Cook’s Notes” (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!
Calories: 334kcal | Carbohydrates: 29g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 241mg | Sodium: 472mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 3mg
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