Set sous vide machine to 65C/149F and bring a small pot of water to a boil.

Peel and slice the potato into medium-sized chunks. Peel the cloves of garlic.

Once the water is at a rolling boil, place garlic, potatoes and a pinch of salt into the boiling water. Cook until fork-tender, about 15 to 20 minutes. Strain the potatoes and garlic in a colander, and place into a mixing bowl. Mash the potatoes using a masher, ricer, or fork.

In a small bowl, melt butter in the microwave for 20 seconds. Fold in the melted butter and cream to potatoes, and season with salt and pepper to taste. Mix the potatoes until the mixture is well combined. Press mixture through a fine mesh sieve or beat with an electric hand mixer until the potatoes are silky smooth.

Place the potato purée in a piping bag and pipe the mixture into each mason jar, about ⅓ full. Crack one egg on top of the potato purée, and put the lid on each jar (finger-tip tight).

Gently place the sealed jars in the bath for 30 minutes.

Remove the jars from the water with tongs, open the lids, and garnish with a sprinkle of chives. Mix the eggs, potatoes and chives together, and enjoy this heavenly combination with toasted bread or a fresh baguette.