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Baked potatoes with poached egg and tuna sauce

Name: Baked potatoes with poached egg and tuna sauce
Prep time: 16 min
Cook time: 1 h
Total time: 1 h 16 min
Yield: 4 people
Cuisine: French
Ingredients: 4 potatoes; 2 tablespoons olive oil; 2 egg yolks; 3 tablespoons lemon juice; 120 g tuna in oil; 2 anchovys fillets; 1 sprig parsley; 15 g capers; 100 g olive oil; 4 poacheds eggs; salt; pepper

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.

50 K 3.5/5 (4 reviews)

1 hour 20 min. difficulté

Easy

3.80 €

4 people

12 Ingredients

Last modified on: September 27^th 2020

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 poacheds eggs
11 salt
12 pepper
Total weight: 1,200 grams

Times for this recipe

Preparation: 20 min.

Cooking: 1 hour

All in all: 1 hour 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 1 hour

Baked potatoes with poached egg and tuna sauce : Stage 1

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.

Baked potatoes with poached egg and tuna sauce : Stage 2

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.

Baked potatoes with poached egg and tuna sauce : Stage 3

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.

Baked potatoes with poached egg and tuna sauce : Stage 5

Pour into a serving bowl and refrigerate until needed.

Stage 6 - ⌛ 2 min.

Baked potatoes with poached egg and tuna sauce : Stage 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 : Stage 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.

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 recipe	80 RDI=30 %	130 RDI=10 %	190 RDI=30 %	2,530 RDI=130 %	10,580 RDI: 130 %
Per 100 g	6 RDI=2 %	10 RDI=1 %	20 RDI=2 %	210 RDI=10 %	880 RDI: 10 %
Per person	20 RDI=7 %	30 RDI=3 %	50 RDI=7 %	630 RDI=30 %	2,650 RDI: 30 %