Servings2 (+leftover potato)
Cook1 hr 30 min
- 4 red potato
- 3/4 cup heavy cream
- 1 sprig rosemary
- 4 cloves garlic
- 1 stick (1/2 cup) salted butter
- 2 eggs
- to taste sea salt (coarse)
- 1 strip bacon
Normally this would have been a holiday post for the 4th, I thought about putting up an all American classic, or something along those lines. But what ended up happening instead was that I went up to LA and spent the weekend with friends and we ate out the whole time.
But on our last day, we ended up in the Grand Central Market in a long line that wrapped around all the surrounding restaurants. Yes, we ended up at Eggslut. I make an egg sandwich probably every day at work, and think they come out pretty good, but this…. this was something else entirely. And even more so was the little mason jar in the back. The infamous Eggslut, coddled egg over a potato puree and chives. So simple and yet, so creamy and delicious. So I took the jars and took the idea home! My take is a little different with the same concept, keeping it to the basics – potato, eggs, and bacon.
- Fill a stock pot 2 inches high with water add salt and bring to a boil. While the water is boiling, peel and cut your potatoes into 1-2 inch pieces. This cuts down the cooking time a lot versus boiling the potatoes whole. Boil your potatoes until the tip of a knife can easily poke through, roughly about 20-25 min.
- While your potatoes are boiling, add your crushed garlic, rosemary leaves, and heavy cream to a saucepan and bring to a simmer. After a few minutes, take the pan off the heat and allow the flavors to infuse for 20-30 minutes.
- When potatoes are fully cooked, strain. In a standing mixer using the whisk attachment, put it on the highest setting and allow the potatoes to whip.
- Pre-heat your sous vide water bath to 64˚ C
- Strain the cream mixture to remove all rosemary and garlic, and then put it back into the sauce pan. Add the butter and mix thoroughly. This is easiest to do with the saucepan still on the heat.
- Slowly add cream mixture into to whipped potatoes. Add sea salt to taste.
- Fill a small mason jar 2/3 full of garlic rosemary whipped potatoes. I used a piping bag to make sure there weren’t any air pockets, and also to get it to cleanly and evenly sit the jar.
- Crack a medium to large sized egg into the jar, close the lid tight and add it to your water bath for an hour.
- Microwave a slice of bacon. To microwave your bacon and still have it crispy, put a paper towel on both sides of the bacon to absorb the excess melted fat. Chop up your crispy bacon and sprinkle on top.
- Crack your egg and NOM!