I have a thing for breakfast foods. It’s kind of ironic though, because I don’t really eat breakfast on a regular basis. I’m more of a start my day with coffee kind of person. I hardly ever take the time to make myself a meal before diving into whatever it is that needs to get get done that day. My lack of eating breakfast on the regular may be the exact reason why I’m so obsessed. When I do take the time to breakfast – yes, I use breakfast as a verb – I want to do it completely right.
When breakfasting or brunching, there are certain types of things that I’ll always order. I’m partial to the classic two eggs (any style) plus bacon/sausage, potatoes and toast. I’m also drawn to pancakes and waffles. And if I see a coddled egg on the menu, that’s pretty much a must order. Eggs are the perfect food no matter how you cook them, but coddling is the ultimate way to transform the humble egg from ordinary to sublime.
Coddling is super simple – essentially they’re just lightly cooked eggs. The whites are just set and the yolks gently runny. They’re very similar in texture to slow poached eggs. Coddled eggs don’t need much, just a sprinkle of salt and pepper and plenty of buttered toast. But, if you’re feeling extra indulgent, poach them on top of super-smooth mashed potatoes. The creaminess of the potatoes and the eggs are a perfect match, especially next to the contrast of crunchy toast.
These coddled eggs are based off of LA’s Eggslut. I went there recently and enjoyed both the Slut (what they call their coddled eggs) and a breakfast sandwich. They’re located in downtown LA in the Grand Central Market, which is home to a bunch of other fun food places to gawk at. If I had a bottomless stomach, I’d definitely eat myself silly. But, if you don’t get a chance to visit, I hope you make the Slut at home. It’s seriously a delicious way to start your day!
PS – This isn’t the first time I’ve been inspired by a restaurant’s coddled egg – check out my version of Thomas Keller’s spinach and potato version right here!
The Slut: Mashed Potatoes, Soft Coddled Egg and Toast Recipe inspired by Eggslut
- 1/3 – 1/2 cup smooth mashed potatoes
- 1 large egg
- salt and freshly ground pepper
Bring a deep pot of water to a gentle simmer, over medium heat.
Spoon the mashed potatoes into the bottom of a heat proof jar (that has a lid). Top the potatoes with a egg and cover the jar with the lid. Place the jar into the simmering water, making sure the water almost covers the jar. Simmer for 12-15 minutes, or until egg is set to your liking.
While the egg is cooking, toast your bread and butter it. Carefully remove the jar from the water and carefully remove the lid. Season generously with salt and freshly ground pepper. Mix the egg and potato together and enjoy immediately with the buttered toast.