THE SLUT

The Slut

(Coddled Eggs with Potato Puree)

Serves 4

INGREDIENTS

1/4 cup fine sea salt, plus more for garnish

1 pound russet potatoes, peeled and cut into ¾-inch dice

10½ tablespoons unsalted butter, softened

Kosher salt

4 large eggs

2 tablespoons thinly sliced fresh chives

8 ¼-inch-thick slices baguette, cut on a diagonal, toasted

Note: This recipe requires 4 half-pint mason jars with sealable lids.

INSTRUCTIONS

1. In a large stockpot, bring 7 quarts water to a rolling boil over high heat. Stir in the sea salt. Add the diced potatoes, and cook until fork-tender, 15 to 20 minutes. Turn off the heat, and remove the potatoes with a slotted spoon, reserving the water in the pot. Run the potatoes through a food mill or ricer until smooth. Stir in the butter. Add kosher salt to taste.

2. Transfer the potato puree to a piping bag (or zip-top plastic bag with the corner snipped off) and divide it evenly among 4 half-pint mason jars, filling each about one-third of the way. Crack an egg into each jar on top of the puree, and seal the lids. Return the water on the stove to a simmer over medium-high heat. Place the jars in the simmering water and cook for 15 minutes, or until the egg whites are set. Remove the jars from the water, and take off the lids. Garnish each with a sprinkle of chives and sea salt. Serve with the toasted baguette alongside for scooping.