Jammy Eggs With Creamy Potatoes

I don’t usually go to brunch because I’m not the biggest fan of American breakfast foods (omelettes, fried eggs, eggs benedict). However, I am a huge fan of Asian fusion brunch where they mix Asian flavors with eggs dishes. That’s why I created this jammy eggs with creamy potatoes. I love a runny egg on toast because its so creamy and the toast is so crunchy! Don’t forget the Japanese toppings because they provide a delicious umami flavor ◡̈

If you enjoy tasty egg dishes like this, you’ll definitely love my Easy Thai Fried Egg (Khai Dao) recipe too!

INGREDIENTS YOU NEED FOR YOUR JAMMY EGGS WITH CREAMY POTATOES:

• 2 yukon gold potatoes
• 1.5 tablespoon kewpie mayo
• salt, to taste
• pepper, to taste
• 1 tablespoon heavy cream or milk
• ½ tablespoon butter
• 3 eggs (pasteurized, I love getting the orange yolk eggs from the Japanese market)
• 3 pieces bread (I love sourdough), toasted

garnish:

• togarashi (Japanese 7 spice)
• chives or green onions, thinly sliced
• Katsuobushi (Dried Bonito Flakes)
• seaweed
• flakey salt

STEPS TO MAKE THE JAMMY EGGS WITH CREAMY POTATOES:

1. Boil potatoes for 15 minutes or until you can put your knife or fork through it. You can cut up the potatoes in the same size before boiling to ensure even cooking.
2. Once the potatoes are boiled, you can choose to peel off the skin or not. Then, mash the potatoes using your desired tool. I used a rice paddle ◡̈ To flavor, add 1.5 tablespoon kewpie mayo and 1 tablespoon heavy cream. Melt ½ tablespoon butter and add in the potatoes. Then, add salt and pepper to taste. Make sure to add a little bit and taste as you go! Mix together until potatoes are smooth.
3. Add 2-3 tablespoons of potatoes in a ramekin. Crack one egg and add on top of the potatoes.
4. Heat a large pot of water and add a steaming rack. Once the water is boiling, carefully add the 3 ramekins. Add a cheese cloth or a hand towel at the top of the pot and cover. This prevents water getting into the eggs. Steam for 5-6 minutes for overeasy eggs. Steam for 8 minutes for half boiled and 10 minutes for well-done eggs.
5. After steaming, add as much as you like for your favorite toppings: togarashi, chives, katsuobushi, seaweed and flakey salt (optional).
6. Toast your bread and spread the egg and potatoes on the bread. Enjoy this snack or as a brunch dish!

Check out some of my favorite appetizers:

• Cheesecake Factory Avocado Egg Rolls – creamy avocado filling fried in a crispy egg roll wrapper.
• Turkish Style Eggs in Garlic Sauce – jammy eggs served with a creamy yogurt size for a delicious treat!
• Japanese Omurice (Rice Omelette) – super fragrant tomato flavored rice wrapped in soft eggs omelette and topped with demi-glace sauce.

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5 from 2 votes

Jammy Eggs with Creamy Potatoes

Creamy mashed potatoes with a soft egg garnished with Japanese style toppings for the perfect umami bite.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Appetizer, Breakfast

Cuisine: Asian Fusion

Servings: 3 people

Calories: 234kcal

Author: Dana

Ingredients

• ▢ 2 yukon gold potatoes
• ▢ 1½ tablespoon kewpie mayo
• ▢ salt to taste
• ▢ pepper to taste
• ▢ 1 tablespoon heavy cream or milk
• ▢ ½ tablespoon butter
• ▢ 3 pasteurized eggs
• ▢ 3 pieces bread toasted

garnish

• ▢ togarashi Japanese 7 spice
• ▢ chives or green onions thinly sliced
• ▢ katsuobushi (dried bonito flakes) Dried Bonito Flakes
• ▢ seaweed thinly sliced
• ▢ flakey salt optional

Instructions

• Boil potatoes for 15 minutes or until you can put your knife or fork through it. You can cut up the potatoes in the same size before boiling to ensure even cooking.
  2 yukon gold potatoes
• Once the potatoes are boiled, you can choose to peel off the skin or not. Then, mash the potatoes using your desired tool. I used a rice paddle ◡̈ To flavor, add 1.5 tablespoon kewpie mayo and 1 tablespoon heavy cream. Melt ½ tablespoon butter and add in the potatoes. Then, add salt and pepper to taste. Make sure to add a little bit and taste as you go! Mix together until potatoes are smooth.
  2 yukon gold potatoes, 1½ tablespoon kewpie mayo, salt, pepper, 1 tablespoon heavy cream or milk, ½ tablespoon butter
• Add 2-3 tablespoons of potatoes in a ramekin. Crack one egg and add on top of the potatoes.
  2 yukon gold potatoes, 3 pasteurized eggs
• Heat a large pot of water and add a steaming rack. Once the water is boiling, carefully add the 3 ramekins. Add a cheese cloth or a hand towel at the top of the pot and cover. This prevents water getting into the eggs. Steam for 5-6 minutes for overeasy eggs. Steam for 8 minutes for half boiled and 10 minutes for well-done eggs.
• After steaming, add as much as you like for your favorite toppings: togarashi, chives, katsuobushi, seaweed and flakey salt (optional).
  togarashi, chives or green onions, katsuobushi (dried bonito flakes), seaweed, flakey salt
• Toast your bread and spread the egg and potatoes on the bread. Enjoy this snack or as a brunch dish!
  3 pieces bread

Nutrition

Calories: 234kcal | Carbohydrates: 21g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 135mg | Potassium: 546mg | Fiber: 3g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 2mg

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