1,419 easy and fully explained recipes, with 33,930 photos and 78 videos

Baked potatoes with poached egg and tuna sauce

You will no doubt have baked potatoes the classic way, but here's a version inspired by Yotam Ottolenghi, served with a delicious tuna and caper sauce, and a poached egg.

29K 4 3.5

Last modified on: September 27^th 2020

Keywords for this recipe:

For 4 people, you will need:

1 4 potatoes
2 2 tablespoons olive oil
3 2 egg yolks
4 3 tablespoons lemon juice
5 120 g tuna in oil
6 2 anchovys fillets
7 1 sprig parsley
8 15 g capers
9 100 g olive oil
10 4 Poached eggs
11 salt
12 pepper
Total weight: 1,200 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
16 min.	1 hour	1 hour 16 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 1 hour

Baked potatoes with poached egg and tuna sauce

Preheat the oven to 430°F (220°C).

Wash 4 potatoes (choose nice large ones), but do not peel. Sit them on a baking sheet then use a brush to coat them with olive oil. Sprinkle with fine salt and bake for about an hour.

Stage 2 - 5 min.

Meanwhile, make

The tuna and caper sauce

Put into a blender goblet: 2 egg yolks, 3 tablespoons lemon juice, 120 g tuna in oil, 2 anchovys fillets, 1 sprig parsley, 15 g capers, salt and pepper.

Stage 3 - 2 min.

Add the oil from the tin of tuna, then blend thoroughly. When well mixed, add 100 g olive oil in a thin stream...

Stage 4

...until the texture is thick and smooth.

Check the seasoning.

Stage 5 - 2 min.

Pour into a serving bowl and refrigerate until needed.

Stage 6 - 2 min.

Take the potatoes out of the oven when they are golden brown and the skin is crisp.

Stage 7 - 5 min.

Sit a potato on each plate, split down the middle and slip a poached egg into the opening. Pour the tuna and caper sauce generously over and scatter a few chopped capers on top.

Serve immediately.

Remarks

If your tuna in oil is not top quality (the French brand "Le Connétable" is a good one I recommend, even if a bit pricey), don't use the oil from the tin, stick with olive oil.

The quantity of olive oil to add in #stage 3 is for guidance, so stop as soon as it reaches the desired consistency.

In French, potatoes baked in their skins are described as "en robe des champs" (in their field gowns - a quaint way of saying "as they come from the field"). A classic way French kids deform this is to say that the potatoes are "en robe de chambre" (in their dressing gowns). This worked for me and my sisters when we were small, it worked for my boys; I wouldn't be surprised if it works one day for my grandchildren. I hope you like it too.

Keeping

Should be eaten immediately.

Source

Based on a recipe by Yotam Ottolenghi.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,361 Kcal or 9,885 Kj	62 gr	127 gr	178 gr
118 %	24 %	12 %	27 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
197 Kcal or 825 Kj	5 gr	11 gr	15 gr
10 %	2 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
590 Kcal or 2,470 Kj	16 gr	32 gr	45 gr
30 %	6 %	3 %	7 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Egg, Fish, Sulfites

How much will it cost?

For 4 people : 3.24 £
Per person : 0.81 £

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Tuna in oil: You can check-out other recipes which use it, like for example: Rice and purple-sprouting broccoli salad, Cornouaillaise salad, Nanou's tuna tart, Springtime mixed salad, Spring courgette and tuna salad, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Taos hotpot, Potato gratin, Ardennes Salad, Hot box cheese , Boeuf (beef) bourguignon, ... All
	Poached eggs: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Polenta with spinach and soft-poached egg, Poached eggs with spinach and Comté milk, Tartine du pêcheur , Eggs Benedict , ... All

Other recipes you may also like

Quail egg canapés

This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
321K5 54 min. February 21^th 2011

How to prepare broccoli

Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
1.4M3 35 min. October 7^th 2013

Salmon chard rolls

For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.
161K3.8 1 hour 21 min. August 8^th 2010

Tomato tatin

A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
137K4.8 2 hours 35 min. December 5^th 2010

Cauliflower tabouleh

In this tabouleh recipe, the couscous or bulgur is replaced with grated cauliflower florets. This gives it a very fresh and amazing flavour.
117K4.1 1 hour 38 min. April 22^th 2012

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.