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.
33K 3.5/5 based on 4 reviews
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Last modified on: September 27th 2020

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For 12 people, you will need:

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Times for this recipe
Preparation: 16 min.
Cooking: 1 hour
All in all: 1 hour 16 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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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 12 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
Meanwhile, make

The tuna and caper sauce


Put into a blender goblet: 6 egg yolks, 9 tablespoons lemon juice, 1 23 cup tuna in oil, 6 anchovys fillets, 3 sprigs parsley, ¼ cup capers, salt and pepper.

Stage 3 - 2 min.
Baked potatoes with poached egg and tuna sauce
Add the oil from the tin of tuna, then blend thoroughly. When well mixed, add 1 13 cup olive oil in a thin stream...

Stage 4
Baked potatoes with poached egg and tuna sauce
...until the texture is thick and smooth.

Check the seasoning.

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

Stage 6 - 2 min.
Baked potatoes with poached egg and tuna sauce
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
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe230 90 %380 40 %570 90 %7,580 380 %31,740 380 %
Per 100 g6 2 %10 1 %20 2 %210 10 %880 10 %
Per person20 7 %30 3 %50 7 %630 30 %2,650 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Egg, Fish, Sulfites
How much will it cost?
  • For 12 people : 11.39 €
  • Per person : 0.95 €

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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)
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