800g brushed potatoes, peeled and cut into 4
150ml pouring cream + 2 extra tablespoons
3 sprigs of parsley, finely chopped
½ bunch of chives, finely chopped
3 sprigs tarragon, finely chopped
4 slice of good quality ham off the bone, diced
Pinch of nutmeg
8 free range eggs
Truffle oil, to garnish (optional)
pita pockets or crusty bread, to serve
Place the potatoes in a pot of cold salted water and bring to boil. Turn the heat down to a simmer and cook for 15-20 minutes or until tender. Strain and let stand in the colander for two minutes to allow the steam to subside. Put the potatoes through a ricer or simply mash the potatoes with a masher in the pot. Place the pot on a very low heat and now start incorporating the butter followed by the cream and milk. Season with salt, pepper and nutmeg and then add the herbs and ham off the heat.
Place a folded tea towel at the bottom of a large pot and add water (Chose a pot large enough to fit 4 x 250ml jars). Bring to a simmer. Portion the mash in each jar and crack an egg on top. Drizzle ½ a tablespoon of extra cream over the egg and screw the lids on tightly. Carefully lower into the water ensuring that the jars a submerged at least halfway. Place the lid on top and cook for 12-15 minutes.
Carefully remove from the water with tongs and use a tea towel to remove the lids, as the jars will be very hot. Drizzle with a little truffle oil (optional) and season with salt. Serve with crusty bread or pita pockets.