Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs Recipe

Name: Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole milk; 1 bay leaf; 14 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces; 1/4 cup finely chopped shallots; 2 tablespoons (1/4 stick) butter; 1 teaspoon minced fresh rosemary; 1 teaspoon minced fresh thyme; 6 large eggs; 6 tablespoons whipping cream; 6 tablespoons freshly grated Parmesan cheese; 2 tablespoons chopped fresh chives

Servings: persons

1/2 cup whole milk
1 bay leaf
14 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces
1/4 cup finely chopped shallots
2 tablespoons (1/4 stick) butter
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
6 large eggs
6 tablespoons whipping cream
6 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh chives

1
Butter six 3/4-cup ramekins.
2
Bring milk and bay leaf to simmer in small saucepan.
3
Remove from heat.
4
Cover; let steep 15 minutes.
5
Discard bay leaf.
6
Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes.
7
Drain.
8
Place potatoes in medium bowl.
9
Add warm milk, shallots, butter, rosemary, and thyme; mash until smooth.
10
Season to taste with salt and pepper.
11
Divide potato mixture among ramekins.
12
(Can be prepared 1 day ahead.
13
Cover and chill.
14
Bring to room temperature before continuing.)
15
Preheat oven to 350F.
16
Carefully crack 1 egg over potatoes in each ramekin.
17
Spoon 1 tablespoon cream over each egg.
18
Sprinkle each with 1 tablespoon Parmesan.
19
Place ramekins in 13x9x2-inch metal baking pan.
20
Pour enough hot water into baking pan to come halfway up sides of ramekins.
21
Bake until egg whites are gently set but yolks are still soft, about 17 minutes.
22
Remove ramekins from baking pan.
23
Sprinkle chives over and serve.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup whole milk, 1 bay leaf, 14 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces, 1/4 cup finely chopped shallots, and more.

Yes, Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs

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