INDIVIDUAL OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS
Categories Egg Herb Potato Breakfast Brunch Bake Rosemary Winter Ramekin Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Butter six 3/4-cup ramekins. Bring milk and bay leaf to simmer in small saucepan. Remove from heat. Cover; let steep 15 minutes. Discard bay leaf.
- Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes. Drain. Place potatoes in medium bowl. Add warm milk, shallots, butter, rosemary, and thyme; mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Preheat oven to 350°F. Carefully crack 1 egg over potatoes in each ramekin. Spoon 1 tablespoon cream over each egg. Sprinkle each with 1 tablespoon Parmesan. Place ramekins in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until egg whites are gently set but yolks are still soft, about 17 minutes. Remove ramekins from baking pan. Sprinkle chives over and serve.
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grace abraham
[email protected]I've never made oven-coddled eggs before, but this recipe looks easy enough to follow.
Mando gams
[email protected]I'm definitely going to try this recipe. It looks delicious!
Mudsar Dullu
[email protected]I'm not sure about this recipe. It seems like it might be too complicated.
Shirin Akhtar
[email protected]This looks like a great recipe! I can't wait to try it.
Towhidul Islam
[email protected]I don't think I'll be making this recipe again. It was too much work for the end result.
Isaac Costa
[email protected]The recipe was easy to follow, but the eggs didn't turn out as fluffy as I expected.
Rajendra Sah
[email protected]I'm not sure what I did wrong, but my eggs came out overcooked.
John Mwaura
[email protected]This recipe is a great way to use up leftover mashed potatoes.
play bibi
[email protected]I love how versatile this recipe is. I've made it with different types of herbs and cheeses and it's always delicious.
Aristeo Salazar
[email protected]These eggs are so easy to make and they're always a hit with my friends and family.
Pattullo Gervais
[email protected]I made this for my family and they loved it! Even my picky eater ate it all up.
Ajaz Baba
[email protected]This recipe is a keeper! I'll definitely be making it again.
brodie witts
[email protected]I've been looking for a new way to cook eggs and this recipe did not disappoint. The eggs were cooked perfectly and the mashed potatoes were the perfect accompaniment.
Christine Clinton
[email protected]These eggs were amazing! I'm not usually a fan of mashed potatoes, but they were so creamy and flavorful in this dish. The herbs really made the dish pop.
Frankie DiMarzio
[email protected]I tried this recipe for brunch and it was a hit! The eggs were cooked perfectly and the mashed potatoes were creamy and flavorful. I loved the addition of herbs, which gave the dish a nice fresh flavor.
Tatiana Hernandez
[email protected]These individual oven-coddled eggs are the perfect way to start your day! They're so easy to make and they're absolutely delicious. The mashed potatoes and herbs add a creamy and flavorful touch that takes these eggs to the next level.