The Creamiest Egg and Potato Brunch Recipe- Sous Vide

The Creamiest Egg and Potato Brunch Recipe- Sous Vide


The egg and mashed potatoes brunch recipe was inspired by Eggslut. It is a simple and delicious way to have brunch and an excuse to use your sous vide. If you have some leftovers from our previous recipe, all you need is one extra ingredient! 1 egg.

With all Leftovers posts, we create a fun and tasty recipe and draw inspirations from the traditional concept. Please take the time to look at The Journey to appreciate where it all came from: Quick and Easy St. Patrick’s Day Recipe: Irish Champ

So, St. Patrick’s Day is over now and you either drank too much, or had yourself a feast the other night. You want to do minimal work for your breakfast or brunch. This egg and mashed potatoes brunch recipe is the least amount of work you need to do to have an incredible meal. If you still have some of that Irish champ (mashed potatoes) leftover, all you need in one ingredient and have yourself a gourmet meal! Spoon or pipe the leftover Irish champ into a mason jar, and crack an egg on top, put it in your water bath and then you’re done! That’s it!

Irish champ potatoes on the bottom of the glass for sous vide. Eggslut inspired
Irish champ or mashed potatoes on the bottom of glass, then raw eggs on top, ready for sous vide. Eggslut inspired.
The egg and potato brunch sous vide recipe. Eggslut inspired.
Egg and potato brunch sous vide brunch recipe with a french bread. Eggslut inspired.

*I went to culinary school, worked as a chef for 8 years, but never really learned how to cook until I read these four books. If you want to go beyond cooking from just reading a recipe, I go into details in how these four books changed the way I cook: Learning How to Cook
Before you continue, links in this post are Amazon Affiliate links to books I love and still use to this day!

sous vide, egg, potato, brunch, recipe, easy recipe, recipes
Brunch, sous vide
Yield: 1Pin it

The Creamiest Egg and Potato Brunch Recipe - Sous Vide

The Eggslut inspired, egg and potato brunch recipe is easy to make. Perfect for any leftover mashed potatoes laying around.

prep time: 30 minscook time: 1 hourtotal time: 1 hours and 30 mins


  • 1 lb potato
  • 1/2 cup whole milk
  • 10 garlic cloves (peeled)
  • 1/2 sprig rosemary
  • 1/2 bundle green onion (chopped, separate white and green)
  • 1/2 tbsp parsley (minced)
  • 1 egg
  • salt and pepper to taste


  1. Set the sous vide to 147.2 degrees Fahrenheit. (Should be enough water to cover mason jar) Peel and quarter the potatoes, with the garlic and put in cold salted water. Boil until cooked through, roughly 20-30 minutes. (Knife should pierce through the center with ease)
  2. While potatoes and the garlic are being cooked, add milk, butter, whites of green onion, rosemary in a separate pot and cook on low heat until it starts to simmer
  3. Drain the water and mash the potatoes and garlic until smooth and then add in the milk and butter mixture, removing the rosemary. Mix enough so that it is smooth and creamy
  4. Add salt and pepper to taste and then add the remaining green onions and parsley and mix until spread evenly.
  5. Spoon or pipe in the mashed potatoes into a mason jar (4 oz.) and fill it 2/3 of the way. Crack an egg on top and put it on top of the mashed potato.
  6. Tighten the cover (not too tight, or the pressure might be too much)
  7. Place the jar into the water bath for about an hour to get a perfect coddled egg. Take out the jar with tongs, be careful as they come out hot! Open the jar, sprinkle some salt and pepper, mix and enjoy!
  1. If you do not have a sous vide, you can place the jar into pot and let it simmer. This should take only between 8-12 minutes, so much quicker!
  2. If you do not have a mason jar, cover with foil and put rubber bands around it so water won't seep through.
  3. Upgrade it by adding cooked bacon bits on top, some cheese, and use it as a spread on a toast!



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Created using The Recipes Generator
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