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Kitchen Notebook

January 25, 2016

Coddled Eggs with Sunchoke Purée

40 Mins

Prep Time: 40 min

Serves 3


  • 7 oz. Sunchokes, peeled and cubed
  • 1 Tbsp. Rosemary, freshly chopped
  • 3 Eggs
  • 3 Tbsp. Parmigiano Reggiano (or another hard, salty cheese), grated
  • ¼ cup Milk
  • 2 Tbsp. Butter
  • 3 Tbsp. heavy cream
  • 3 small glass or ceramic containers, 3-4 oz.
  • Salt and Pepper to taste

TIP: Sunchoke mash can be made the night before and refrigerated.

Place sunchokes in a large saucepan, and add enough water to cover. Bring the water to a boil and cook until the sunchokes are fork-tender. Drain water. Add milk, salt, pepper and rosemary. Use potato masher or ricer to mash until smooth and creamy. Allow to cool slightly.

Preheat oven to 350F and boil a pot of water. Butter each container, then spoon a ¼ cup of the sunchoke mash into each, using spoon to level the top. Crack an egg on top of each. Top with parmesan and a splash of cream, then place the containers in a baking dish with tall sides. Pour boiling water into the baking dish until water is about halfway up the side of the containers. Bake in oven until yolks are gently set, about 17 minutes.

40 Mins Breakfast Cheese Egg Parmesan Recipe Rosemary Sunchokes Veg Winter

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40 Mins Breakfast Cheese Egg Parmesan Recipe Rosemary Sunchokes Veg Winter

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