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1 Tbsp. Rosemary, freshly chopped
2 Tbsp. Butter
3 Eggs
3 Tbsp. Parmigiano Reggiano (or another hard, salty cheese), grated
3 Tbsp. heavy cream
3 small glass or ceramic containers, 3-4 oz.
7 oz. Sunchokes, peeled and cubed
Pepper
Salt
¼ cup Milk
TIP: Sunchoke mash can be made the night before and refrigerated.
Place sunchokes in a large saucepan, and add enough water to cover. Bring the water to a boil and cook until the sunchokes are fork-tender. Drain water. Add milk, salt, pepper and rosemary. Use potato masher or ricer to mash until smooth and creamy. Allow to cool slightly.
Preheat oven to 350F and boil a pot of water. Butter each container, then spoon a ¼ cup of the sunchoke mash into each, using spoon to level the top. Crack an egg on top of each. Top with parmesan and a splash of cream, then place the containers in a baking dish with tall sides. Pour boiling water into the baking dish until water is about halfway up the side of the containers. Bake in oven until yolks are gently set, about 17 minutes.
