Sous Vide Egg and Mashed Potato Breakfast Jars Recipe
[Photograph: Vicky Wasik]
Cooking brunch shouldn’t be stressful. Busting out the griddle to take breakfast orders like a short-order cook in your own home is the last thing you want to be doing first thing in the morning. These egg-and-potato breakfast jars, inspired by one of the signature dishes at Eggslut, are perfect for s low-effort, hands- and brains-off brunch. Layer leftover mashed potatoes and freshly cracked eggs in Mason jars, plunk them in a sous vide water bath, and one hour later you’ll have perfect custardy poached eggs and warm, comforting mashed potatoes, ready to be dipped into with a piece of crunchy toast. If you’re feeling ambitious, jazz these jars up with a gravy-on-the-bottom twist, or a sprinkling of chopped crispy bacon. Who’s to say yogurt is the only parfait-able breakfast food?
Why It Works
- The precise temperature control of sous vide cooking allows you to cook perfect poached eggs and reheat leftover mashed potatoes at the same time.
- This hands-off breakfast combines leftovers and kitchen staples in single-serving Mason jars, making it easy to scale the recipe up or down depending on how many hungry mouths you need to feed.
- 2 cups (400g) leftover mashed potatoes (see note)
- Kosher salt and freshly ground black pepper
- 4 large eggs
- Coarse sea salt, such as fleur de sel or Maldon, for serving (optional)
- Finely sliced chives, for serving
- Toasted bread, for serving
Set up a sous vide immersion circulator and bring water bath to 145°F (62.5°C).
Check consistency of leftover mashed potatoes; if they seem too stiff, adjust with a splash of milk or cream. Taste potatoes and adjust seasoning as needed with salt and pepper. Divide potatoes evenly among four 8-ounce widemouthed Mason jars, gently pressing and smoothing out potatoes into an even layer that fills about 2/3 of each jar.
Crack an egg into each jar, then seal jars until just finger-tight (if lids are screwed on too tightly, the jars may crack during cooking). Gently lower jars into water bath until fully submerged, and cook for 1 hour.
Transfer jars to counter and unscrew lids, taking care not to let any residual water leak into the jars when opening. Season eggs with sea salt (if using) and pepper, and sprinkle with chives. Serve immediately with toasted bread for dipping.
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