Baked potatoes with poached egg and tuna sauce


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.
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Last modified on: September 27th 2020

Keywords for this recipe:PotatoesBakedOvenPoachedEggOttolenghiTuna sauce
For 2 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
16 min.1 hour1 hour 16 min.
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Step by step recipe


Stage 1 - 1 hour
Baked potatoes with poached egg and tuna sauce  : Photo of step #1
Preheat the oven to 430°F (220°C).

Wash 2 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.
Baked potatoes with poached egg and tuna sauce  : Photo of step #2
Meanwhile, make

The tuna and caper sauce


Put into a blender goblet: 1 egg yolk, 2 tablespoons lemon juice, 60 g tuna in oil, 1 anchovy fillet, ½ sprig parsley, 8 g capers, salt and pepper.

Stage 3 - 2 min.
Baked potatoes with poached egg and tuna sauce  : Photo of step #3
Add the oil from the tin of tuna, then blend thoroughly. When well mixed, add 50 g olive oil in a thin stream...

Stage 4
Baked potatoes with poached egg and tuna sauce  : Photo of step #4
...until the texture is thick and smooth.

Check the seasoning.

Stage 5 - 2 min.
Baked potatoes with poached egg and tuna sauce  : Photo of step #5
Pour into a serving bowl and refrigerate until needed.

Stage 6 - 2 min.
Baked potatoes with poached egg and tuna sauce  : Photo of step #6
Take the potatoes out of the oven when they are golden brown and the skin is crisp.

Stage 7 - 5 min.
Baked potatoes with poached egg and tuna sauce  : Photo of step #7
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,184 Kcal or 4,957 Kj31 gr64 gr89 gr
59 %12 %6 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
195 Kcal or 816 Kj5 gr11 gr15 gr
10 %2 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
592 Kcal or 2,479 Kj16 gr32 gr45 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).
How much will it cost?
  • For 2 people : 1.95 €
  • Per person : 0.98 €

Change currency:

Note : These prices are only approximate.
Source
Based on a recipe by Yotam Ottolenghi.
This recipe uses (among others)
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