• Yelp Social Icon
  • Instagram Social Icon
  • Facebook Social Icon
  • Twitter Social Icon

© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

Please reload

Coddled Eggs with Pan-Roasted Sweet Potato Puree

March 23, 2016

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

Salt

Ground black pepper

3 cups of milk

¼ cup of Parmigiano-Reggiano, grated, plus more

 

6 eggs

6 tablespoons of heavy cream

 

Chives, finely chopped

Finishing salt

Smoked paprika

 

Bread, toasted with butter

 

Instructions:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Garnish with chives, salt, and smoked paprika. Serve with toasted bread and enjoy!

 

Share on Facebook
Share on Twitter
Please reload

RECENT POSTS

Please reload

ARCHIVE