"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."
- 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
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.
- Preheat the oven to 200˚C.
- 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.
- 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.
- 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.
- Pipe the warm mash mixture into two glass jars and crack two eggs inside each.
- 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.
- Serve immediately, with sourdough soldiers for dipping.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.