Those of you familiar with Eggslut in the Grand Central Market in LA might recognize the inspiration behind my version of their signature dish “The Slut”.
I do apologize for the name, I didn't make it up. But I just couldn’t resist adapting Eggslut's signature (and extremely decadent!) egg dish.
I swapped out the mashed potato base and instead made a silky, lightly spiced sweet potato puree and then topped that with the heavy cream and a gently coddled egg. (You could also do a carrot or butternut squash puree, if you wish.)
Of course the buttery, toasted baguette for dipping is a must!
You will also need heat-safe containers to simmer the eggs in. I find the 4-ounce glass mason jars work well for this, but you can use anything that is heat-safe.
Steamed Eggs with Sweet Potato Puree
Makes 8.
1 medium sweet potato, about ¾ lb, peeled and cut into 1/2” cubes
1/2 teaspoon Kosher salt
1/2 stick butter, cubed
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg, plus more for garnish
1/2 cup heavy cream, room temperature
8 eggs, room temperature
Freshly ground black pepper
Baguette, sliced, toasted, and buttered
Place potato cubes in a large pot and fill with water to cover potatoes plus an additional two inches of water. Add the salt. Bring the water to a boil and cook potatoes for 7 to 8 minutes, until fork tender.
Use a slotted spoon to remove the potatoes to the bowl of a food processor, retaining the water in the pot. Measure out about ¾ cup of water and set aside.
Place a wire rack in the bottom of the pot and add water, if needed) to cover the rack by about an inch. Bring the water back to a simmer.
Add the butter, ginger and nutmeg to the potato cubes, and process until smooth, adding the cooking water, a little at a time, until the puree is smooth and silky, then season with additional salt and pepper to taste.
Scoop the puree into eight 4-ounce heat-safe mason jars, dividing evenly, and filling to about half way full. Pour just enough of the cream over the puree to cover with a thin layer, about a tablespoon per jar.
Carefully crack an egg on top of the cream in each jar.
Set the mason jar lid circles, but not the rings, on top of the jars, and don’t screw them on to allow steam to escape.
Set the jars on the rack in the simmering water (cook them in batches if your pot isn’t large enough to hold all eight at once).
Cook for 12 to 15 minutes or until the egg whites are set, but the yolks are still runny.
Carefully remove the jars from the water, remove the lids, and garnish with additional nutmeg, salt and pepper. Serve warm with the buttered baguette slices for dipping.
