Shirred Eggs With Potato Purée

Yep I'm at it again.  Ruth (Reichl) and I are like that I tell you - picture your index and middle fingers entwined.  I am still going through her latest book My Kitchen Year, as regular readers will confirm.  Having had such success with 3 of her recipes, I am going for number 4. Anyway, who doesn't love potato whipped up with loads of cream? You may be fibbing if you say no, my friends.

When I think of eggs, I think of our childhood stories: our neighbour's mad chooks that were insanely aggressive and attacked us as we sat on the outside loo.  I think of our little fox terrier who used to chase after another neighbour's chooks, and snap their necks.  And I think of a friend's dad who used to take their chooks by the neck and grab his axe... Nothing like seeing a headless chook run around when you are a wee girl.


Anyway, here is Ruth's recipe, which serves 4.  Eating these will certainly calm your nerves, and quieten the gory childhood memories.


ingredients:


500g. (a pound) of potatoes - (use a variety that's all purpose)

a few grinds of black pepper

60g. (3 tbs) of butter, plus extra for greasing the ramekins

185 mLs (3/4 cup) cream

4 large eggs

salt and pepper to taste

herbs for sprinkling on top; try parsley or chives



Method:


Peel and chop the potatoes into chunks, and plop them into a large saucepan

Cover with cold water and add 1 tsp sea salt

Bring to the boil, then turn down and let it simmer away for about 15-20 minutes till potatoes are tender but not soggy:=)

Drain them very well and then mash 'em with great gusto; use a ricer if you have one; you want these babies as smooth as... well, a baby's bottom

Grind in some pepper

Now melt the butter and stir in 125 mLs (half a cup) of the cream

Whisk the cream and butter mixture into the potatoes

Season to taste

Turn on your oven to 190C/375F

Put your kettle on the hob, or just switch on the electric one

Take 4 x 1 cup-sized ramekins and butter them with the extra butter

Divide the potato mix equally into each ramekin

Very gently break an egg over each one

Place the ramekins in a deep baking dish with boiling water (from the kettle/jug you just boiled) about half-way up

Bake for 8 minutes

Spoon the rest of the cream over the eggs and bake for another 6-8 mins. depending on how runny you like your eggs

Sprinkle on the herbs and a little salt and pepper

Great for breakfast, or add a big salad for brunch/lunch



Notes:

Don't worry if you have a bit over potato-wise; I used 510g. 'cos that's what 3 potatoes weighed

ingredients gathered

potatoes boiled and drained

potatoes mashed and ready for the good stuff 

butter and cream mixture whisked in 

break an egg over the potato purée 

spoon over the rest of the cream after 8 mins. baking  

after the second bit of baking, throw on the herbs and seasoning

oh so delish! a runny yolk makes it even better  

So yes kudos to Ruth; once again she has come up trumps.  Mr P. ended up eating 2 of these for his lunch.  The potato purée is just so tasty and moreish, it is hard to stop at one.  You may be seeing more of Ruth's recipes here soon.

my eggy doodle