Coddled eggs with cauliflower cheese potato mash

Coddled eggs with cauliflower cheese potato mash

By
From
The Potato Cookbook
Serves
6

What’s the best way to lift an already amazing cauliflower cheese mashed potato? Add an egg. It’s brilliant for brunch with toast soldiers on the side for dipping.

Ingredients

Quantity Ingredient
25 grams unsalted butter, plus extra to grease the ramekins
3 medium floury potatoes, peeled and cut into 2 cm pieces, about 500 grams
1/4 cauliflower head, trimmed and cut into 1–1.5 cm pieces, about 200 grams
1/2 teaspoon salt, for the cooking water
1 bay leaf
90 grams sour cream
50 grams finely grated parmesan cheese
1/4 teaspoon sea salt
1 pinch freshly ground black pepper, plus extra for serving
6 large eggs
120ml thick cream

To serve

Quantity Ingredient
3 teaspoons fresh flat leaf parsley, finely chopped
toasted bread slices, cut into strips

Method

  1. Preheat the oven to 180°C and grease six 375 ml capacity ramekins or ovenproof mason jars.
  2. Put the potatoes and cauliflower in a saucepan with the salt and bay leaf and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and cauliflower, reserving about 60 ml of the cooking water, and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Discard the bay leaf and put the potatoes and cauliflower through a ricer, or mash until very smooth.
  3. Meanwhile, in a small saucepan over medium–low heat, melt 20 g of butter and stir in the sour cream until combined. Add 35 g of the parmesan, the salt and pepper and stir until the cheese is melted.
  4. Add the sour cream mixture to the mashed potatoes and cauliflower and stir until smooth. Add 1 tablespoon of the cooking water and stir until creamy, adding more water if needed. Taste for seasoning and add more salt and pepper if needed.
  5. Divide the mash among the ramekins. Carefully crack 1 egg into each ramekin on top of the mash. Spoon 1 tablespoon of cream over each egg.
  6. Place the ramekins in a large baking pan about 8 cm deep. Carefully pour hot water into the baking pan to a depth of about 3–4 cm. Bake until the egg whites are just set and the yolks still runny, about 15–17 minutes.
  7. Carefully remove the ramekins from the baking pan and sprinkle each egg with the remaining parmesan, parsley and pepper. Serve with toast soldiers on the side.
Tags:
Potato
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