Shirred Eggs with Potato Puree

As you can see from the pics, I botched this one… A brunch attempt, I definitely overcooked the yolks. I couldn’t get the whites to set– I think it was a mix of over filling the ramekins (her ramekins appear much larger) and getting used to the heat of a new oven. Nonetheless, it was still delicious, and I will try again, hopefully to better effect with the eggs (to match the utter creamy deliciousness of the potato puree). Via Ruth Reichl’s My Kitchen Year.


  • 4-5 young yukon gold potatoes (about 1 lb)
  • 3/4 cup cream
  • salt and pepper
  • 4 tbsp butter
  • 4 eggs
  1. Peel the potatoes and cut them in half inch slices. Put them in a pot, cover them with an inch of cold water, and add a teaspoon of salt. Bring the water to a boil, reduce it to a mere burble, and cook for 20 minutes, until the flesh offers no resistance when you pierce it with a fork.
  2. Drain the potatoes and put them through a ricer. Or mash them really well with a potato masher. In a pinch, use a fork. Season with a light shower of freshly ground pepper.
  3. Melt the butter and stir in half a cup of the cream. Now comes the fun part. Whisk the cream mixture into the potatoes and watch them turn into a smooth, seductive puree. Season to taste, doing your best to keep from simply gobbling everything up.
  4. Heat an oven to 375 F and put a kettle of water on to boil.
  5. Butter 4 little ramekins and put about an inch of the potato puree into each one. Now gently crack an egg on top of each, being careful not to break the yolks.
  6. Set the ramekins into a deep baking dish, pour boiling water around them (be careful not to splash either yourself or the contents of the ramekins), and set the dish in the oven for about 8 minutes, until the whites of the eggs have just begun to set.
  7. Spoon a tablespoon of cream over the egg in each ramekin and bake for another 5 minutes or so, until the egg whites are set but the yolks are still runny.
  8. Garnish with flakes of salt, bits of chopped chive, or, if you’re inclined to true indulgence, crisp crumbles of bacon.

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