I wrote about the EggSlut of Las Vegas in a previous post….and then I dreamed of them for a week.  How to get a wonderfully delicious Slut at home?  In case you haven’t heard Sluts are easy!  Here is how you, too, can have a never ending supply.

First, you need a sous vide.  This fantastic kitchen tool will open all sorts of possibilities and is essential for this recipe.  To learn more about the cooking technique you may want to read Serious Eats blog on cooking with sous vide.  They use the same model I use, the Anova, but there are lots of other models available as well.

Now that you have your sous vide you are ready to make the most perfect egg dish ever!

• 4-5 Yukon Gold potatoes, peeled, cubed, cooked
• 1-2 sticks of butter
• 1/2 teaspoon white pepper
• 1/2 teaspoon nutmeg
• 4-6 eggs
• 4-6 pint size jars with mason lids
• Smoked sea salt
• Large container of water heated to 142 degrees with the Anova.

Step 1 – peel, cut, and cube, and cook potatoes in a quart size pot of water.  When potatoes are soft enough to be punctured by a fork, remove from heat and drain.  Add 1 stick of butter and mash potatoes.  Add nutmeg and white pepper then whip potatoes until very creamy. Additional butter may be needed for the right consistency.

Step 2 – Clean and dry jars, then fill with potato mixture to the half way mark.  Try to pack the whipped potatoes so there are no air pockets.

Step 3 – Crack one egg into each jar, letting the egg sit on top of the whipped potatoes.  Tighten on the lid but do not over tighten.  Air needs to escape.

Step 4 – Lower the jars into the water bath

Step 5- Allow the egg dish to cook for 1 1/2 hours in the water bath at 142.

Step 6 – Remove from bath, wipe off all water, open lid and garnish with a generous pinch of the smoked sea salt.

Step 7 – Encourage guests to stir the egg and salt into the potatoes for maximum goodness.  Serve with toast points or crispy bacon to be used as a spoon.