- 3 cups of chicken stock
- 3 large russet potatoes, peeled and cubed
- 4 oz of salted butter
- 1/2 cup of heavy cream
- 1/2 cup of shredded parmesan cheese
- 1/2 cup of reserved chicken stock from cooking potatoes
Boil mashed potatoes in chicken stock until potatoes are tender. Remove potatoes and place in a large bowl. (Make sure to reserve the chicken stock in case the potatoes are too dry.) Add butter and heavy cream to the potatoes and start mashing. While still warm, add the shredded parmesan cheese and continue mashing. If it’s too dry, add the reserved chicken stock.
Spoon the mashed potatoes into your half pint mason jar about half way. Crack an egg on top and close the jar.
In a large enough pot to hold all of your jar, bring water to a boil. You want enough water so that when you place the jar, the water comes up to just under the lid. When the water is boiling, carefully put in your closed jars. Cover with a lid, and let it simmer for 12 - 15 minutes, longer if you prefer your eggs to be less runny.
Remove jars, open, sprinkle a few bacon pieces and chives. Enjoy!