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.
10K 3 3.3
Grade this recipe:

Last modified on: September 27th 2020

Keywords for this recipe:PotatoesBakedOvenPoachedEggOttolenghiTuna sauce
For 4 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.
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  : Photo of step #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  : Photo of step #2
Meanwhile, make

The tuna and caper sauce


Put into a blender goblet: 2 egg yolks, 3 tablespoons lemon juice, 120 ml tuna in oil, 2 anchovys fillets, 1 sprig parsley, 15 ml 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 100 ml 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
2,361 Kcal or 9,885 Kj62 gr127 gr178 gr
118 %24 %12 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
197 Kcal or 825 Kj5 gr11 gr15 gr
10 %2 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
590 Kcal or 2,470 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 4 people : 3.80 €
  • Per person : 0.95 €

Change currency:

Note : These prices are only approximate.
Source
Based on a recipe by Yotam Ottolenghi.
This recipe uses (among others)
Tuna in oilTuna in oil: You can check-out other recipes which use it, like for example: Nanou's tuna tart, Baker's tuna and mushroom tart, Gribouille dressing, Avocado with Tuna, Oriane's tuna rillettes , ... All
Poached eggsPoached eggs: You can get more informations, or check-out other recipes which use it, for example: Eggs Benedict , Tartine du pêcheur , Fried bread with leek and poached egg , Polenta with spinach and soft-poached egg, Eggs meurette, ... All
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Express sauerkraut, Ramekins of duchess potatoes, Potato and broccoli gratin, Melting Epoisses on toast , How to cook potato grenaille , ... All
Other recipes you may also like
Scallops with green asparagus tips and parmesan
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
216K4.1 38 min. February 21th 2011
Express chilli con carne
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.
357K3.8 33 min. February 21th 2011
How to roll out pastry for a tart
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...
255K4.6 23 min. October 13th 2010
How to prepare spinach
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
3.0M3.5 1 hour 9 min. June 5th 2015
Chicken nems
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...
459K3.8 2 hours 21 min. April 6th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-03)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page