Coddled Eggs with Mashed Potatoes

Ingredients

• Leftover mashed potatoes
• Butter (a generous amount)
• Cream
• Eggs (1 per jar)
• Olive oil
• Flaky salt
• Fresh chives, chopped
• Crusty bread or baguette, for serving

Directions

• Amp up leftover mashed potatoes with a generous amount of butter and cream, stirring until smooth and creamy.
• Fill 4- or 6-oz jars about halfway with the mash, then crack an egg on top of each. Screw the lids on tight.
• Cook the jars either sous vide at 145°F for about 45 minutes, or steamed on a trivet for about 7 minutes.
• Meanwhile, slice a baguette lengthwise, drizzle with olive oil and good salt, and toast it. Chop the chives.
• Carefully remove the jars with tongs and pop off the lids. Garnish with chives and flaky salt.
• Use the toasted bread as a spoon to scoop and eat.

A coddled egg over buttery mashed potatoes, inspired by Eggslut. Method transcribed from the video. From Cody Lewis on Instagram.