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.
32K 3.5/5 based on 4 reviews
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Last modified on: September 27th 2020

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will 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
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
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
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
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
Whole recipe
Energetic valueProteins CarbohydratesFats
2,527 Kcal or 10,580 Kj76 gr127 gr190 gr
126 %29 %12 %29 %
Per 100 g
Energetic valueProteins CarbohydratesFats
211 Kcal or 883 Kj6 gr11 gr16 gr
11 %2 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
632 Kcal or 2,646 Kj19 gr32 gr48 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 €

Change currency:

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 oilTuna in oil: You can check-out other recipes which use it, like for example: Leek and tuna loaf, Cucumber and salmon salad, Nanou's tuna tart, Gribouille dressing, Tapenade, ... All
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Potato purée , Truffade original, Hasselback or "Swedish-style" potatoes, Vegetable pie, Fisherman's Ragout, ... All
Poached eggsPoached eggs: You can get more informations, or check-out other recipes which use it, for example: Eggs Benedict , Poached eggs with spinach and Comté milk, Artichoke hearts forestier , Fried bread with leek and poached egg , Tartine du pêcheur , ... All
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