Breakfast and Brunch, Eggs

Coddled Egg on whipped Potato Leek Purée

Loreto November 14, 2016

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Coddled Egg on Whipped Potato Leek Puree’, one of the best breakfast ideas I have come across, and one I truly enjoyed immensely. The base, pureed potato and leek, which was leftover from the night before. Topper, a beautifully poached organic egg from a happy hen who is free to run, and some herb and olive oil to seal the deal.

Coddled Egg on Whipped Potato Leek Puree'

Coddled Egg on Whipped Potato Leek Puree’, a great way to start the day in a delectably delicious way. Beautifully presented in a mason jar and all that is needed is an appetite and a spoon. Serve it with some toast and you are set.

 

This coddled egg recipe has gone to the top five list of things to have for breakfast for me. I had it the first time at a cafe called District. A local place located in the downtown sector of our city. They have just expanded and renovated and the place is beautiful. Bright, cheerful staff and a decor that promotes organic templates to sooth the eye. Serene and simplistic in a sophisticated sort of way, an ambiance that goes very well with the product they serve.

This particular morning when looking at the menu, I was intrigued by this coddled egg item, and I remember my son Joel telling me about it. If anyone knows anything about cafes or coffee and food it would be Joel.  He has this network that informs him of anything new and delicious in the city. So with a great review and my curiosity peeked, I order it. The flavor was delicious, the potato puree’ smooth, creamy, and the egg soft poached, just the way I like it. It reminds me of my child hood and having these soft boiled eggs served in the shell. I would break my toast up, and dip it in, and whatever was left I got with the spoon. Wonderful memories and wonderful dish.

Coddled Egg on Whipped Potato Leek Puree'

Coddled Egg on Potato Leek Puree’, inspiration comes forth!

I love the world of food, always an inspirational moment somewhere. As was in the case of this coddled egg recipe. In between the memories and the flavor of this breakfast, it was enough to get me to want to make it.

One night we had made a potato leek mash, and we had some leftover. In the morning I immediately thought, this is the day we are going to try the infamous Coddled Egg recipe.

Coddled Egg on Whipped Potato Leek Puree'

Ingredients are pretty simple:

  • Leftover potato leek puree
  • double farm cream
  • one egg
  • olive oil
  • parsley
  • oregano
  • paprika
  • cracked sea salt
  • cracked black pepper

The process is quick too. Grease a small mason jar, blend some double farm cream into the puree and  place the potato, leak puree into the jar to about half way. Drizzle a bit of olive oil, then carefully crack the egg on to the potato leek puree’, season with oregano, parsley, paprika, sea salt and pepper. Into a water bath it goes and it’s ready for the pre heated 375 degree F oven. When the egg white is just starting to turn white add a small dollop of the farm cream and place back into the oven for a few minutes. Remove from oven and it’s ready to serve. Great to serve with some nice rustic crusty bread toasted. Great for dipping.

Coddled Egg on Whipped Potato Leek Puree'

The flavor is fantastic. The potato leek pureé with that double cream, luxuriousness, and sweetness, from the leeks, accompanied with that nice texture of the boiled potato, make you feel abundant. The egg beautifully  poached, and as your spoon breaks through the yolk, it runs, going into any crevice that the pureé may provide. The oregano, parsley and paprika with their aroma and spicy flavors add such depth to the already rich and tasty egg infused with that earthy grassy taste of the organic olive oil. The topping of the double cream is like icing on a cake. Not too much that you loose sight and taste of that wonderful egg yolk and potato leek puree’, but just enough to keep the moistness and decadence of this dish, on all time highs. If you serve this with that bread, save the spoon for last and get to dipping that bread in, simply delicious.

If you want to have a luscious, but simple breakfast and you want to try this potato leek puree’, which can be found in our archives under whipped potato leek puree’. Get Cracking!

Enjoy!

P.S. If you have some leftover mashed potatoes, that would work to making it even easier. Here’s a great laid back song to sit back and enjoy this Monday morning breakfast.

Song of the day: “Angel” by Chaka Khan.

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Coddled-Egg-on-whipped-potato-leek-purée

Coddled Egg on whipped Potato Leek Purée

  • Prep Time: 3 minutes
  • Cook Time: 13 minutes
  • Total Time: 16 minutes

Description

If you have some leftover mashed potatoes, they can be used in place of the potato leek puree’.


Ingredients

  • 1/2 cup potato and leek mash (or leftover mashed potatoes if you have)
  • 2 eggs
  • 4 tsp double farm cream
  • 1 tsp olive oil
  • Sprinkle of dried oregano, parsley and paprika
  • Cracked sea salt and pepper

Instructions

  1. Heat an oven to 375° F.
  2. Whisk 2 tsp double farm cream into the potato leek puree.
  3. Put the potato puree at the bottom of the mason jar, a little more than half way.
  4. Drizzle some olive oil on top.
  5. Now gently crack an egg on top, being careful not to break the yolk.
  6. Sprinkle with parsley, oregano, sea salt and pepper, and a pinch of paprika.
  7. Set the jar in a deep baking dish, pour hot water around it and set the dish in the oven.
  8. Bake for about 8 minutes, until the whites have just begun to set.
  9. Spoon a Tbsp of double cream over the egg and bake for 5 more minutes, or until the egg whites are set but the yolk is still runny.
  10. Serve warm.

Notes

The recipe, prep and cook times for the whipped potato leek puree’ can be found here.


Nutrition

  • Serving Size: 2 servings
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Coddled Egg on Whipped Potato Leek Puree'

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2 Comments

  • Avatar
    Reply annie@ciaochowbambina November 15, 2016 at 3:13 am

    Oh, I bet this flavor is fantastic! How could it not be when it begins with a beautifully poached organic egg from a happy hen who is free to run…

    • Loreto
      Reply Loreto November 16, 2016 at 3:39 am

      Thank you Annie, it was fantastic and I am with you on the happy hens. I think that people may think of us foodies as a bit crazy talking about happy animals and great tasting food, but the proof is there. There is this guy at our farmers market and he makes these delicious chicken sausages, and he is there every Saturday cooking up these tasty morsels giving everyone samples and ranting about how happy his chickens are. I love seeing and hearing that passion in him and his products speak for themselves.
      Have a wonderful rest of the week!
      Ciao Loreto.

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