Having been sent to raptures by Eggslut's coddled egg masterpiece, "The Slut," - of course that was the first thing we attempted to recreate once we got back from L.A. It's simple to make but looks impressive to serve for breakfast. And you will probably want to eat more than one...
Coddled Eggs with Potato Purée
2 tbsp sea salt, plus more for seasoning
1 lb russet potatoes, peeled and cut into 2-inch pieces
1 stick unsalted butter, cut into tablespoons at room temperature
4 large eggs
2 tbsp thinly sliced chives
Toasted bread, for serving
1. In a large saucepan, bring 3 quarts of water to a boil. Add the sea salt and potatoes and cook until tender, about 20 minutes. Drain, then pass the potatoes through a food mill or ricer into a large bowl. Stir in the butter and season with salt. Divide the mixture into four 5.4-oz heat-proof jars.
2. Fill a large saucepan halfway up the side with water and bring to a simmer. Crack an egg into each jar, cover with the lids, and arrange in the saucepan (the water should come three-quarters up the sides of the jars). Simmer until the whites are set and the yolks are almost set but still slightly runny, about 15 minutes. Carefully transfer the jars to plates and remove the lids. Garnish with chives and sea salt, and serve warm with toasted bread.