Melt-in-Your-Mouth Signature Eggslut
How to Make the Famous Eggslut: A Heavenly Brunch Dish with Creamy Potato Puree and a Perfectly Cooked Egg
The highly anticipated signature menu item, ‘Eggslut,’ is finally here! Experience the bliss of a silky-smooth egg that melts in your mouth, paired with a velvety potato puree. Dip it with a warm, crusty baguette for an unforgettable taste sensation. This dish is perfect for a delightful brunch or as an impressive offering when entertaining guests.
Ingredients- 1 fresh egg
- 2 medium potatoes
- Baguette bread (as needed)
- 1 tsp sea salt
- Pinch of MSG (optional, to taste)
- 2 tbsp butter
Cooking Instructions
Step 1
Thoroughly wash the potatoes and peel them. Cut them into uniform 2cm cubes. Uniform cubing ensures they cook evenly.
Step 2
Place the cubed potatoes in a pot and cover with enough water. Add 1 tsp of sea salt. Bring to a boil over high heat, then reduce to medium heat and simmer for about 15 minutes, or until the potatoes are very tender. Drain the cooked potatoes thoroughly in a colander. Allow them to sit for a moment to let any excess moisture evaporate.
Step 3
Slice the baguette into bite-sized sticks, about 1-1.5 cm thick. These will be perfect for dipping into the delicious egg and potato mixture.
Step 4
Heat 1 tbsp of butter in a non-stick skillet over medium-low heat. Place the baguette slices in the melted butter and toast them until they are golden brown and slightly crispy on all sides. Be careful not to burn them; low and slow is key.
Step 5
In a blender or food processor, combine the drained cooked potatoes, the remaining 2 tbsp of butter, and a pinch of MSG (if using). Blend until completely smooth and creamy. If the mixture is too thick, you can add a very small amount of milk or water to reach your desired consistency.
Step 6
Prepare a small heatproof glass jar or ramekin. Spoon the smooth potato puree into the jar, filling it about one-third of the way. Gently shake or tap the jar to create an even layer of puree.
Step 7
Carefully crack the fresh egg and gently place it on top of the potato puree. Try not to break the yolk, letting it nestle into the puree.
Step 8
Fill a saucepan with enough water so that the glass jar will be submerged about halfway. Place the prepared jar with the egg into the water. Bring the water to a simmer over medium heat and cook without a lid. The cooking time will vary depending on the size of your jar, the depth of the water, and the heat intensity, typically ranging from 15 to 30 minutes. I found that 30 minutes worked perfectly with the lid off. The steam will gently cook the egg.
Step 9
Your Eggslut is ready when the egg white is fully set and opaque, while the yolk remains wonderfully runny. Ensure the egg white is cooked through.
Step 10
Plate the Eggslut attractively with the toasted baguette sticks. You can sprinkle a little extra salt to taste or garnish with fresh herbs or microgreens for a beautiful and flavorful finish.
