For the second day of this week’s Blogging Marathon, I picked this simple and delicious recipe of potatoes with eggs. This is from the book ‘My Kitchen Year: 136 recipes that saved my life’ by Ruth Reichl. The recipes are wonderful and the writing simply mind blowing. Sample these lines about this very dish –
“Potatoes and eggs have had a very long love affair, but their romance has never been more exciting than here, where they embrace with astonishing fervour. When you want to be really really good to yourself, take the time to make this soft egg, gently cooked on a pillow of butter-rich potatoes. Then eat it very slowly with a spoon. Each bite reminds you why you’re glad to be alive”.
If this can’t make you try a dish, I don’t know what can. The husband had to travel for a couple of days and I chose that very time to try this one out. He is scandalized if I make anything with the potatoes other than a good South Indian roast complete with curry leaves and red chilly powder. So the daughter and I had this yummy and filling breakfast though she chose to have only the buttered potato purée without the egg included, not that I blame her. Do try it out.
Makes 4 Ramekins
WHAT WE NEED
Potatoes, medium sized 3-4 (around 400 gms)
Cream / sour cream 3/4 cup
Butter 3 tbsp / 40 gms
Salt & Pepper
WHAT TO DO
- Peel the potatoes and cut them into small pieces
- Put them in a vessel and fill it with water enough to cover the potatoes
- Add 1-2 tsp of salt and bring it to a boil
- Simmer and cook for 10-15 minutes till the potatoes offer no resistance when pierced and can be easily mashed
- Drain the water and mash the potatoes thoroughly
- Season with pepper and set aside
- Melt the butter and add 1/2 cup of the cream and mix well
- Add this butter mixture to the mashed potato and watch it turn into a smooth purée
- Preheat the oven to 190C
- Boil 2-3 cups of water
- Butter 4 ramekins and fill them with potatoe purée up to half full.
- Arrange the ramekins in a deep baking tray
- Break open one egg in each of the ramekins carefully without breaking the yolk
- Pour the boiling water into the baking tray
- Bake for 8 minutes until the egg whites have just begun to set
- Add the remaining cream equally in the 4 ramekins and bake again for 5 minutes until the egg whites are set but the yolks are still runny.
- Garnish with salt, chopped chives or bacon (optional)
- The original recipe calls for cream but I had some sour cream to use up and so replaced it. Both options work very well
- I baked it for about 7 minutes the second time since I am not a huge fan of runny yolks.
This is my post for the Blogging Marathon under the theme – One vegetable three ways.