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 1/2 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).
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