Coddled Eggs and Mashed Potatoes with Buttered Toast

Cooking Time:1 hour and 30 minutes   / Prep Time:15 minutes / Serves:4

 

Start your day off right with perfectly cooked sous vide eggs and creamy mashed potatoes. A crowd favorite for the entire family!

 

Temperatures and Timing

 

Texture

Temperature Range

Timing Range

Light firm, runny egg

145 °F(63 °C)

1 hour

 

Equipment:

4 x 8 oz. (237mL) glass jars

 

Ingredients:

4 large eggs

¼ cup chives(24g), chopped

3 1/2 oz.(100g) potatoes, peeled, cubed, soaked in water

4 tbsp. unsalted butter

Salt and black pepper to taste

 

Buttered Toast

4 tbsp. unsalted butter

3 x brioche bread, bread of choice, sliced 1” wide, crust off

 

 

Instructions:

Mashed Potatoes

 

Bring a pot of salted water to boil. Add potatoes and cook for 10 minutes until tender but firm. Drain.

 

In a bowl, add potatoes and melted butter and mash until smooth. Add salt and black pepper to taste. Set aside.

 

Eggs and Mashed Potatoes

 

Preheat your KitchenBoss sous vide cooker to 145 °F (63 °C)

 

Crack the egg into a glass jar with mashed potatoes at the bottom. Place the glass jar in the preheated water bath for 1 hour.

 

Remove the jar from the water and open. Serve with toast.

 

Buttered Toast

 

Melt butter on medium heat on a skillet. Add sliced bread and toast on pan until crisp

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