Why It Works
- The precise temperature control of sous vide cooking allows you to cook perfect poached eggs and reheat leftover mashed potatoes at the same time.
- This hands-off breakfast combines leftovers and kitchen staples in single-serving Mason jars, making it easy to scale the recipe up or down depending on how many hungry mouths you need to feed.
Cooking brunch shouldn't be stressful. Busting out the griddle to take breakfast orders like a short-order cook in your own home is the last thing you want to be doing first thing in the morning. These egg-and-potato breakfast jars, inspired by one of the signature dishes at Eggslut, are perfect for a low-effort, hands- and brains-off brunch. Layer leftover mashed potatoes and freshly cracked eggs in Mason jars, plunk them in a sous vide water bath, and one hour later you'll have perfect custardy poached eggs and warm, comforting mashed potatoes, ready to be dipped into with a piece of crunchy toast. If you're feeling ambitious, jazz these jars up with a gravy-on-the-bottom twist, or a sprinkling of chopped crispy bacon. Who's to say yogurt is the only parfait-able breakfast food?
This recipe was cross-tested in 2022 and lightly updated with more accurate timing to guarantee best results.
Set up a sous vide immersion circulator and bring water bath to 145°F (63°C).
Check consistency of leftover mashed potatoes; if they seem too stiff, adjust with a splash of milk or cream. Taste potatoes and adjust seasoning as needed with salt and pepper. Divide potatoes evenly among four 8-ounce wide mouth Mason jars, gently pressing and smoothing out potatoes into an even layer.
Crack an egg into each jar, then seal jars until just finger-tight (if lids are screwed on too tightly, the jars may crack during cooking). Gently lower jars into water bath until fully submerged, and cook until egg whites are very soft and jammy, about 1 hour. The internal temperature of egg white should be 145ºF (63ºC).
Transfer jars to counter. Let rest, covered, for 10 minutes to allow the egg whites to slightly set, but not firm. Unscrew lids, taking care not to let any residual water leak into the jars when opening. Season eggs with sea salt (if using) and pepper, and sprinkle with chives. Serve immediately with toasted bread for dipping.
Immersion circulator, 8-ounce widemouthed Mason jars
If you also have leftover gravy on-hand from a holiday meal, you can up the savory richness of this dish by spooning one tablespoon of gravy into each jar before adding the mashed potatoes in step 2.
Make-Ahead and Storage
The potato-egg jars are best enjoyed immediately, but they can be cooked in advance and refrigerated for up to 3 days. Reheat jars in a sous vide water bath set to 140°F (60°C) until heated through, 30 minutes.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 2g|
|Vitamin C 11mg||55%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|