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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.

32K 3.5/5 based on 4 reviews

Last modified on: September 27^th 2020

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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

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How long will it take?

Time required for this recipe:

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

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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 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
2,527 Kcal or 10,580 Kj	76 gr	127 gr	190 gr
126 %	29 %	12 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
211 Kcal or 883 Kj	6 gr	11 gr	16 gr
11 %	2 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
632 Kcal or 2,646 Kj	19 gr	32 gr	48 gr
32 %	7 %	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 : 3.80 €
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)

	Tuna in oil: You can check-out other recipes which use it, like for example: Gribouille dressing, Crunchy courgette and mushroom salad, Tomato ladybirds, Mixed salad with curry mayo, Baker's pizza, ... All
	Poached eggs: You can get more informations, or check-out other recipes which use it, for example: Poached eggs with spinach and Comté milk, Fried bread with leek and poached egg , Eggs meurette, Artichoke hearts forestier , Tartine du pêcheur , ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Chicken breasts with tarragon, "Day After Pork Belly" Soup, Potato and broccoli gratin, Pork Chops Champvallon style, Auvergne gratin, ... All