The Slut: Buttery Potato Purée, Coddled Egg, and Toast

In an 8-quart pot, bring water to a rolling boil and add sea salt followed by potatoes. Cook until fork tender, about 15 to 20 minutes. Drain potatoes and set aside to dry until edges of cubes begin turning white. Run potatoes through a food mill until smooth. Fold in butter and season with kosher salt. Transfer potatoes to a piping bag with plain tip and hold, keeping warm.

In an 8-quart pot, bring water to a simmer. Pipe Potato Purée into four 5-ounce mason jars until about one-third full. Crack an egg on top of purée and cover jars securely with lids. Transfer to simmering water and cook 15 minutes. Remove jars, open lids, and sprinkle with chives and sea salt. Mix thoroughly before eating. Serve with toast.