The Slut – My rendition of the Eggslut Classic.

By September 7, 2015 Recipes One Comment

I recently visited Eggslut in LA’s Grand Central Market.  I have read about the fabled stall in many publications so this was a mandatory stop during my recent visit to Los Angeles.  We tried a variety of their offerings but my favorite was “The Slut” with it’s stunning presentation – even with paper plates and plastic utensils.  Of course I had to try it when I returned home.  Here is my version – with proper plates and utensils.  What a spectacular presentation for a brunch, lunch or light dinner.

1 pound Yukon Gold Potatoes, peeled and cut into uniform cubes (med/to large dice)

4 Tablespoons Unsalted Butter, Plus more to taste

2 Tablespoons Milk, plus more if needed

Kosher or Sea Salt

4 eggs

2 tablespoons thinly sliced Chives, Parsley, Basil or a combination of herbs  for Garnish

Sterilized pint Canning/Mason Jars, with lids

Toasted bread, for serving

Bring a 6 quart pot os water to a boil.  Once the water is at a roiling boil, salt the water with about 4 Tablespoons of Salt. Add the potatoes and simmer until fork-tender, about 15 to 20 minutes. Strain the potatoes then run them through a food mill or ricer until smooth. Fold in the butter, 2 Tablespoons of milk and salt to taste.  Add more milk or butter a bit at a time to thin the mixture if needed.

Bring the pot of water to a simmer, using the existing potato water or wipe out the pan and start with fresh water.

Put the potato puree into a gallon storage bag (or piping bag). Cut the end off of the storage bag and pipe the potato puree evenly into the mason jars (about 1/2 cup to each jar). To make ahead, seal the jars at this point and refrigerate for up to 3 days, bring to room temperature before continuing.

Crack 1 egg into each jar on top of the puree, cover the jars tightly with the lids. then gently place the jars in the simmering water for about 15 minutes.

Remove the jars from the water, dry the jars or drain a dish towel, open the lids and garnish with a sprinkle of herbs and sea salt. Serve with toasted bread.

It is advised to mix the egg and potatoes really well with the salt and herbs and enjoy!

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