Ingredients
The following ingredients have 2 Servings
- 1/2 cup potato and leek mash (or leftover mashed potatoes if you have)
- 2 eggs
- 4 tsp double farm cream
- 1 tsp olive oil
- Sprinkle of dried oregano, parsley and paprika
- Cracked sea salt and pepper
Instruction
- Heat an oven to 375° F.
- Whisk 2 tsp double farm cream into the potato leek puree.
- Put the potato puree at the bottom of the mason jar, a little more than half way.
- Drizzle some olive oil on top.
- Now gently crack an egg on top, being careful not to break the yolk.
- Sprinkle with parsley, oregano, sea salt and pepper, and a pinch of paprika.
- Set the jar in a deep baking dish, pour hot water around it and set the dish in the oven.
- Bake for about 8 minutes, until the whites have just begun to set.
- Spoon a Tbsp of double cream over the egg and bake for 5 more minutes, or until the egg whites are set but the yolk is still runny.
- Serve warm.
