Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs

Name: Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs
Yield: Makes 6 Servings
Ingredients: 1/2 cup whole milk; 1 bay leaf; 14 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces; 1/4 cup finely chopped shallots; 2 tablespoons (1/4 stick) butter; 1 teaspoon minced fresh rosemary; 1 teaspoon minced fresh thyme; 6 large eggs; 6 tablespoons whipping cream; 6 tablespoons freshly grated Parmesan cheese; 2 tablespoon chopped fresh chives

By Dorie GreenspanPhotography by Brian Leatart

January 31, 2004

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Recipe notes