Coddled Eggs with Pesto and Potato-Parsnip Purée
½ pound russet potatoes, peeled and cut into 1 inch chunks
1 medium sized parsnip, peeled and cut into 1 inch chunks
¼ cup heated heavy cream
2 tablespoons unsalted butter, room temperature, divided
1 teaspoon garlic powder
4 tablespoons pesto
4 large Safest Choice™ pasteurized eggs
sea salt flakes
serve with soldiers or other bread of your choice
Prepare the potato-parsnip purée by bringing a medium sized pot of water to a boil. Add ½ tablespoon salt, potatoes and parsnips. Boil until they are tender—about 20 minutes. Drain the root vegetables and either run them through a food mill or ricer. Stir the hot heavy cream, 1 tablespoon butter, and garlic powder into the potato-parsnip mixture. Season with additional salt and black pepper as needed. Set aside.
Take 4 small mason jars or ramekins and use the remaining butter to grease the inside of each jar. Divide and spoon the potato-parsnip purée into the bottom of each of the jars. You can also use a small piping bag to do this. Spread one tablespoon pesto on top of each potato-parsnip purée and then carefully top each with an egg.
Fill a large pot with about 2-3 inches of water and bring to a simmer. Place a steam rack inside of the pot of water and carefully place the filled jars/ramekins on top. Cover the pot and steam the eggs for 8-10 minutes until the whites are set but the yolks are still soft. Alternatively, if using mason jars, screw on the lids of each jar and place directly into the pot to simmer for about 10-12 minutes. If the jars/ramekins that I’m using aren’t very high, I prefer to place them on top of a steam rack.
Once done, top each coddled egg with sea salt flakes and chopped parsley. Serve with soldiers or other bread of your choice.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.