Tasty: Copycat Eggslut’s Slut with Bacon, Sausage, and Green Onion Pancake Dippers

Sorry, that was the longest title for a recipe, but after thinking about it…I had no idea what to name it.

Thank you, EggSlut for creating the Slut EGGxperience. Since the first time I had the this coddled egg and potato puree creation, I have had some internal conflict. I can brave downtown traffic and parking to get this $9 breakfast that I would inhale, or I can make it at home and customize it…with meat and eat as many as I want without judgement.

Thank you, Tasty for making your awesome short videos and simplifying recipes for us homecooks! I am particularly grateful for this coddled egg recipe and the samoa recipe which I’m SURE will happen some time soon. SOOOOON.

If you are not in the Los Angeles area or have never heard of EggSlut’s Slut, it is an 8oz jar with potato puree on the bottom with coddled egg on top and garnished with some chive and salt, served with a side of demi-baguette. It is a creamy and hearty start to your day, and surprisingly easy to make at home.

I decided I wanted to add a bunch of meat into it, and since I was rushing through the grocery store and forgot to grab baguettes, we fried up some green onion pancakes to use as dipper instead.

IT. WAS. AMAZING. Y’ALL. 


Tasty’s Recipe and Video Here
What You Will Need

  • 3 cups of chicken stock
  • 3 large russet potatoes; cleaned, peeled, cubed (I used 4 because mine seemed more medium than large)
  • 4 oz (8 tablespoons) of butter ( used kerrygold which is salted)
  • 1/2 cup of heavy cream
  • 1/2 cup of shredded Parmesan cheese
  • 6 eggs
  • Bacon
  • Chicken sausage (or any other breakfast sausage)
  • Chives (garnish), chopped.
  • Green onion pancakes
  • 6 8oz mason jars

What To Do

  1. Boil the potatoes in the chicken stock, they should be soft in about 15 minutes.
  2. Take potatoes out with a slotted spoon and place into a big bowl. Save the chicken stock!
  3. Mash the potatoes. I used a potato ricer which really helped get a smooth texture.
  4. Add in butter in pieces. Mash/ Rice it again so it is incorporated.
  5. Add cream. Mash/Fold/Incorporate. Add cheese. Mash/Fold/Incorporate
  6. Add 1/2 cup of the left over chicken stock. Mash/Fold/Incorporate into potatoes again!
  7. Spoon potato puree into the jars to about the halfway mark
  8. Add a room temperature egg into the jar on top of the egg. Close the jar.
  9. Heat up a pot of water. A pot that will allow the jars to be covered with water or at least have the water level reach just under the jar lid.
  10. Cook bacon, sausage, green onion pancake
  11. Add jars to pot of water and simmer in water for no more than 15 minutes if you want a runny yolk.
  12. Carefully remove jars then lid.. then top with goodies and ENJOY!!!
My potatoes were a little smaller, so I used 4 instead of 3.
My potatoes were a little smaller, so I used 4 instead of 3.
You can see where I swiped the spatula to taste. SO YUM.
You can see where I swiped the spatula to taste. SO YUM.
The first 4!
The first 4!
DIY
DIY
Can't wait to dig in!!
Can’t wait to dig in!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s