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Drippy eggs

"I first came across this dish in my travels to LA, when I dined at the famous sandwich restaurant Eggsl*t. This is our take on it."

Drippy eggs

Drippy eggs Credit: Adam Liaw

  • serves

    2-3

  • prep

    15 minutes

  • cook

    45 minutes

  • difficulty

    Mid

serves

2-3

people

preparation

15

minutes

cooking

45

minutes

difficulty

Mid

level

Stream free On Demand

Thumbnail of Decadent Breakfast

Decadent Breakfast

episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
episode The Cook Up with Adam Liaw • 
cooking • 
24m
G

Ingredients

  • 500 g Dutch cream potatoes
  • rock salt, for baking
  • extra virgin olive oil, for drizzling
  • 150 ml thickened cream
  • 1 tbsp horseradish cream
  • 30 g butter
  • sea salt and black pepper, to taste
  • 4 eggs
  • 50 g furikake
  • 3 slices sourdough, toasted and cut into soldiers

Instructions

  1. Preheat the oven to 200˚C.
  2. Wash the potatoes thoroughly. Place a layer of rock salt over a baking tray and place the potatoes on top. Drizzly with a little oil and bake for 30 minutes or until tender.
  3. Slice the top side of the potatoes to release the steam, then pass them through a fine sieve or mouli or use a potato masher to mash until smooth.
  4. Place the cream in a saucepan over medium heat. Add the mashed potato and horseradish cream and mix vigorously until well combined and smooth. Add the butter and taste for seasoning.
  5. Pipe the warm mash mixture into two glass jars and crack two eggs inside each.
  6. Bring a saucepan of water to a simmer. Put the lid on the jars and submerge them in the simmering water for 12 - 15 minutes or until the whites are set but the yolks are still runny. Remove the jars from water, open the lids and sprinkle furikake on top.
  7. Serve immediately, with sourdough soldiers for dipping.
 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Decadent Breakfast

Decadent Breakfast

episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
episode The Cook Up with Adam Liaw • 
cooking • 
24m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 15 January 2024 6:24pm
By Chris Theodosi
Source: SBS



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