Copycat Egg Slut Coddled Eggs

I honestly cannot remember if it was a trip to LA or a trip to Las Vegas when I had that incredibly interesting moment of happening upon a two-story brick wall boldly painted with the words EGG SLUT. It was the type of moment when your brow furrows and your eyes squint, and you realize you are holding your breath a bit as you puzzle at what-the-heck you are looking at! Haha, it was classic. Talk about a splash-worthy name! Whether or not you are familiar with the restaurant Egg Slut, all you have to do is google the name to discover some killer food-lovin’ images of the incredible grub they dish out on a daily basis. We are talking brioche buns, eggs cooked to a glorious over-easy perfection, gooey cheeses and sauces for days. This is the type of an establishment that can turn almost anybody into a foodie.
In honor of all the yumminess that they are crafting, I had to take a stab at recreating something akin to their signature Egg Slut dish. A ramekin, or mason jar in this case, piled with comforting mashed potatoes and a coddled egg. Is coddling new to you? It is just a fancy term for baking an egg in a steam bath, along with a splash of cream and in this case, some fresh herbs and spices.

This is the perfect recipe to use up last night’s mashed potatoes. You gotta love that! Or, you can start fresh with your fave mashed potatoes recipe. You only need about a 1/4 cup of mashed potato per jar, so you don’t need more than 2-3 medium potatoes to pull this off. I used some fresh garlic and cream cheese in my mashed potatoes for some extra yumminess!

Fill the base of some ramekins, or some short mason jars, with a 1/4 cup of mashed potatoes. Then, top off with one tablespoon of cream. Crack in an egg and then top with fresh herbs. I even used some Dukkah for extra flavor, but this is optional. Just don’t forget the salt and pepper!

Now your mason jars are ready for the oven. Place them in a shallow oven proof dish, and fill it with hot water to halfway up the side of the jars. Then, place the dish in a 350F oven for about 17 minutes. You are looking the whites to gently set, but for the yolks to stay soft.


While in the oven, the warmed cream gently “coddles” the egg while taking on the scent of the fresh herbs. You can decide how soft you want your egg, but I usually love the egg cooked easy enough to dip my toast. This is by no means a low-cal dish, but it is an incredible facelift to your typical fried egg for breakfast. I’m not sure if they coined this the “egg slut” because it is “easy” or if it is because it is “naughty.” Either way, you have got to get on this amazing new recipe for your brunch repertoire. I think it will be an easy way to impress, while making your tastebuds pretty darn happy!

I think I am going to call this egg slut both easy and naughty. Time to get your brunch on!
xoxo
Chanda-Panda

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Copycat Egg Slut Coddled Eggs
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
 

If you haven't ever experienced the yumminess of Egg Slut, then wake up and smell the coffee!  This is a restaurant where the humble egg rules breakfast, lunch and dinner.  Here is a copycat version of their signature dish, the egg slut.  A coddled egg sitting on top of a bed of fluffy mashed potatoes.  YUM.  The perfect way to use up left overs!

Course: Breakfast, Dinner, Lunch
Cuisine: American, Australian, British
Servings: 4 people
Ingredients
  • 4 eggs
  • 1 cup mashed potatoes
  • 4 tbsp cream
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 tsp Dukkah
  • salt & pepper to taste
Instructions
  1. Butter the inside of four short mason jars or ramekins.  Fill each with 1/4 cup of mashed potatoes (if these are leftovers, make sure to allow the mashed potatoes to come to room temperature before assembling and baking this dish).

  2. On top of the mashed potatoes, crack one egg.  Then spoon over one tablespoon of cream and season with 1/2 tbsp dill, 1/2 tbsp parsley, 1/2 tsp Dukkah (optional), and then salt and pepper to taste.  Repeat in the remaining three mason jars or ramekins.

  3. Place the assembled mason jars or ramekins in a shallow baking dish.  Carefully fill the baking dish with hot water to about halfway up the sides of the mason jars/ramekins.  Place them into a 350F oven for about 17 minutes. You are looking for the whites to have gently set and for the yolks to still be soft.  When serving, make sure to serve with lots of yummy, crunchy toast to scoop up all the luscious coddled egg and mashed potatoes! Brunch away, my friends!

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