1 slice French country bread or 2 slices baguette, toasted and buttered
Put the potatoes in a medium pot. Fill with cold water. Bring the water up to a boil over medium high heat. Cook the potatoes for 20 minutes until a knife can easily slice the potato in half.
While the potatoes cook, in a medium saucepan over medium-low heat, add the milk, butter, and thyme. Season with a pinch of salt and pepper. Do not let the milk boil.
Strain the potatoes in a colander and return them to the empty pot, using the residual heat to dry up and remaining moisture. Using a potato masher or fork, mash the potatoes until smooth (except for the skin of course, which you can peel off if you desire. For this recipe, let’s leave them on J ). Add the warm milk and stir to combine until the liquid is fully absorbed. Add the Parmesan cheese and stir until the cheese in incorporated and melted. Season to taste with salt and pepper.
To assemble: Put 1/3 cup of mashed potatoes into the bottom of 4 XXL egg coddlers. Add the heavy cream on top. Pour in the egg on, being careful not to break the yolk. Season with salt and pepper. Top with chives.
Put the lid on the coddler and secure with the rubberband.
Carefully place the coddler in the boiling water, in the center of the pot and cover with a domed lid. Cook according to manufacturer’s package instructions for 8 minutes for a soft-boiled egg.
Using heat-safe gloves or tongs, carefully remove the coddler from the boiling water before removing the rubberband and lid. Allow to cool slightly.
Enjoy as is, or serve with toasted and buttered bread.