Baked Eggs With Duchess Potatoes

This recipe is really all about the eggs, so the better the egg, the better the dish.  Farm fresh eggs are so much better than commercially shipped eggs I am willing to spend a little more (at most pennies per egg) and sometimes less, for something really good. There are many places to find farm fresh eggs year-round in Newburyport, and basically I want eggs from a non-antibiotic, non-hormone, free-range chicken that has been fed as little commercial corn as possible. I know corn-fed chicken used to be considered a delicacy, but a chicken that has been fed GMO, pesticide laden corn just doesn’t have that cache anymore – and any eggs it’s laying  will reflect what it has eaten.  Local CSA’s  (Community Supported Agriculture) often offer poultry that has been fed homegrown and organic corn, which is the best choice if you are looking for corn-fed chicken and it’s eggs.

Farm fresh eggs also tend to be varied in size and color, which makes them interesting to look at. And what you can see and taste on the inside of a really good fresh egg is remarkable. The yolks have a deep rich color, they stand up above the whites, and they taste like an egg. That may sound funny, but you don’t know what an egg actually tastes like until you have a good one!

But on to the recipe –  featuring farm fresh eggs that make this breakfast or brunch dish something really special. Think of this as a starting point for an idea – you can enhance the recipe with bits of meat below the egg, or herbs in the potatoes – dress it up or keep it simple. Duchess potatoes are simply mashed potatoes enhanced with beaten eggs instead of cream, and are a stiffer mashed potato that is perfect for piping and browning for a decorative effect to garnish all sorts of dishes. I just like that the time it takes for the potatoes to begin browning happens to be the same amount of time it takes for the egg to cook!

Ingredients for Baked Eggs With Duchess Potatoes: (serves four)

• 2 pounds potatoes, peeled and cut into large chunks
• 1 whole egg, beaten slightly with the egg yolks
• 2 egg yolks (save the whites for another use)
• 2 tablespoon butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Pinch of freshly grated nutmeg
• 4 eggs for center
• 4 tablespoons cream (optional)
• Scallion, green part, or chives, chopped for garnish

Boil the potatoes in salted water for about twenty minutes, or until they are very tender. Turn off the burner, drain the potatoes and melt the butter in the pan. Add the potatoes back in the pan, mash thoroughly with the butter, then add the beaten eggs, nutmeg, salt and pepper. Combine quickly and completely. Variations to this basic duchess potato recipe can include chopped chives, scallion, grated onion or minced herbs.

Either place the potatoes in a pastry bag fitted with a large tip, or a ziploc bag with a small piece of a bottom corner snipped off. Pipe the potatoes along the edge of a small buttered baking dish – if it is a deep ramekin, you can pipe a bottom layer of potato, then pipe decoratively along the edge. If using a very shallow dish, add a tablespoon of cream to the bottom after piping the potatoes and before adding the egg. Variations here can include bits of chopped ham, bacon or minced veggies.

Crack an egg into the center and bake in a 375 degree oven until the egg whites are set and opaque, but the yolk is still runny. The time will vary according to what type of baking dish you are using, and can be as long as twenty+  minutes so you must keep an eye on it. The potatoes will just be browning, and avoid the temptation to turn the broiler on – it will ruin the egg. (I’ve done that because I just had to see what would happen!) If you prefer more browning, pour a little bit of melted butter on top before baking. When the egg is done, add a little more salt and pepper on top, garnish with chopped scallion or herbs and enjoy!