Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs

Name: Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps (1/4 stick) butter; 6 larges eggs; 2 Tbsps chopped fresh chives; 1 teaspoon minced fresh rosemary; 1 teaspoon minced fresh thyme; 6 Tbsps freshly grated Parmesan cheese; 59 milliliters finely chopped shallots; 6 Tbsps whipping cream; 118 milliliters whole milk; 397 grams Yukon Gold potatoes, peeled, cut into 1-inch pieces

Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs is a gluten free side dish. One serving contains 220 calories, 10g of protein, and 16g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up whipping cream, chives, eggs, and a few other things to make it today.

Instructions

Butter six 3/4-cup ramekins. Bring milk and bay leaf to simmer in small saucepan.

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Bay Leaves

Butter

Milk

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Ramekin

Sauce Pan

Remove from heat. Cover; let steep 15 minutes. Discard bay leaf.

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Bay Leaves

Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes.

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Potato

Water

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Sauce Pan

Drain.

Place potatoes in medium bowl.

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Potato

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Bowl

Add warm milk, shallots, butter, rosemary, and thyme; mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)

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Salt And Pepper