Brunch-in-a-Cup Coddled Egg
One of many pleasant surprises I encountered on a trip to Terranea Resort in Rancho Palos Verdes, California was a seaside brunch where I watched dolphins cavort in the surf and a bold seagull snatch food from unattended serving trays. Terranea's French-born executive chef Bernard Ibarra oversees a phenomenal food program at the resort that makes use of locally harvested sea salt, Meyer lemons and other jewels of the paradisiacal California landscape.
One of the highlights of that sun-drenched brunch was the charming presentation of a coddled egg on a bed of luscious mashed potatoes served in every homesteader's favorite dinnerware, a Mason jar. Capped with a delicate buttered crostini for dipping in the molten egg yolk, the coddled egg was a highlight in a long weekend of many notable meals. This coddled egg recipe is the perfect brunch treat for Mother's Day, Easter or any family gathering.
Coddled Mason Jar Egg
- Any type mashed potatoes or potato puree flavored with bacon and fresh herbs .
- 1 egg
for each Mason jar
- 8 ounce wide mouth Mason jar
- Sea salt
- Finely chopped chives, parsley or cilantro
- Steamer or pot with trivet with lid
- Canning tongs
- Toasted sliced bread or crostinis
Fill a small amount of water in steamer or pot with trivet and bring to boil.
In the meantime, fill each Mason jar about 1/3 full with mashed potatoes, making sure the top surface of the potato is smooth and without any crevices. Wipe any potato at the lip of the jar clean. When steamer is ready, crack egg into the jar and carefully place in steamer and cover with lid.
Steam for about 7 minutes and remove with canning tongs.
Season with sea salt and garnish and enjoy!