Coddled Eggs with Pan-Roasted Sweet Potato Puree
(Makes 6 servings)
2 tablespoons of unsalted butter
2 cloves of garlic, roughly chopped
2 cups of sweet potatoes, chopped
Ground black pepper
3 cups of milk
¼ cup of Parmigiano-Reggiano, grated, plus more
6 tablespoons of heavy cream
Chives, finely chopped
Bread, toasted with butter
In a large pan, melt the butter on medium heat. Add the garlic, sweet potatoes, and 4-finger pinches of salt and ground black pepper. Cook for 4-5 minutes until the butter begins to brown. Add the milk and bring to a simmer. Cook for 10-12 minutes until the sweet potatoes are soft.
Add the Parmigiano-Reggiano to the sweet potatoes and let cool for 10-15 minutes. Transfer to a food processor and blend until smooth. Divide the sweet potato puree evenly amongst 6 small ramekins or jars, making sure to smooth out the layer of puree on the bottom. Sprinkle each layer with more Parmigiano-Reggiano.
Add enough water to a shallow pot that is no more than ¾ of the height of the ramekin and bring to a gentle simmer.
Add one egg along with 1 tablespoon of heavy cream into each ramekin and transfer to the simmering water. Cover and let cook for 8-10 minutes until egg whites are just cooked.
Garnish with chives, salt, and smoked paprika. Serve with toasted bread and enjoy!