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    Cook With Dana » Recipes » Breakfast

    Published: May 13, 2022 · Modified: Aug 22, 2023 by Dana · This post may contain affiliate links · 1 Comment

    Jammy Eggs With Creamy Potatoes

    Jump to Recipe Print Recipe
    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 ◡̈

    jammy eggs with creamy potatoes

    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.
    • Yaki Onigiri (Grilled Rice Balls)
    • soft egg toast on white bread furikake green onions mayo
      10-Minute Egg Toast Sandwich (Japanese-Inspired)
    • Fried dough sticks and a bowl of Chinese porridge with pork and century egg garnished with ginger and green onions.
      Chinese Porridge (Congee) with Pork and Century Egg
    • Cheung fun (腸粉) – HK Rice Noodles
    jammy eggs with creamy potatoes
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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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    Did you make this?Please give it a 5-star rating, or leave a comment to share your experience! Tag @cookwithdanaa on Instagram to show me your beautiful creations! 😊

    More Asian-Inspired Breakfast Recipes

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      Turkish Inspired Eggs – Cilbir
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      Har Gow (蝦餃) – Shrimp Dumplings
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    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. Danielle Gleason says

      December 14, 2023 at 3:39 pm

      5 stars
      Made this for breakfast before work today and it was delicious! I used sweet potatoes instead of Yukon Gold and they added a nice bit of sweetness to the savory dish. Everything came together in around 25 minutes. Thanks for the recipe!

      Reply

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    Hi there, I'm Dana and I create Asian recipes that are yummy and easy for everyone to make! I hope my food reminds you of a little taste of home.

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