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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


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



  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!


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