This amazing brunch is based on a famous Los Angeles dish that I have a hard time saying but no problem eating! It’s called The Slut, and it’s from a stand at Grand Central Market called Eggslut.
People queue up for hours for their taste of these coddled eggs over potato puree but you don’t need to do that – you can easily make them at home. Mashed potato sits in the base of a jar, you crack an egg on top, then seal the jar to steam it.
You’ll need jars and lids that fit in the Varoma to make this dish. If you don’t have a Thermomix, you can still make this. See the method below.
I always make this the next day if I have leftover mashed potato – it’s actually a super easy breakfast for the kids before school, so long as you have the mash ready to go. If you’re starting with cold mash, increase the cooking time by a few minutes, but be aware that it’s okay if the white is barely set when you take it out because you’ll stir it all together before eating it.
Time: 1 hr (20 minutes if your mash is ready to go)
- 400 grams (14 oz) washed potatoes, peeled, cut into 2cm (0.8in) cubes
- 1L (35 oz) water
- 50 grams (2 oz) butter, chopped
- 1 tsp flaked salt, or to taste
- 4 eggs
- finely sliced chives
- buttered toast fingers
1.Place potatoes into steamer basket and water into mixing bowl. Set steamer basket in place and cook 25 min/Varoma/speed 2, or until potatoes are very tender.
2. Remove steamer basket and tip water from mixing bowl.
3. Insert Butterfly. Return potatoes to mixing bowl with butter and salt. Mash 30 sec/speed 4, or until smooth. Scrape out into a bowl and set aside. Clean mixing bowl.
4. Spoon or pipe mashed potato into jars, to about half-full. Create a little dip in the centre of each for the egg to sit. Crack an egg into each jar and seal lids.
5. Place 1L (35 oz) water into mixing bowl and set Varoma in place. Put jars into Varoma (you may need to cook in batches) and set lid in place. Cook 16 min/Varoma/speed 4 or until whites are just set.
6. Garnish with chives and flaked salt. Serve with toast and teaspoons, encouraging diners to stir egg and potato together before dipping, dunking and scooping.
1. Cook potatoes in boiling water until they are very tender, then drain, add butter and salt, and mash until smooth.
2. Spoon or pipe mashed potato into jars, to about half-full. Create a little dip in the centre of each for the egg to sit. Crack an egg into each jar and seal lids.
3. Use a steaming saucepan to cook the eggs, or simply use a saucepan by adding water to come up to about 1/3 of the height of the jars. Steam or simmer over medium-high heat for about 15 minutes or until whites are just set.
4. Garnish with chives and flaked salt. Serve with toast and teaspoons, encouraging diners to stir egg and potato together before dipping, dunking and scooping.
- Wide 300 gram / ½ pint jars are ideal for this dish.
- Swap out potato puree for cauliflower, celeriac, parsnip, carrot, sweet potato or pumpkin puree or even try a combination.
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