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.
16K 3 3.3
Last modified on: September 27th 2020
Keywords for this recipe:PotatoesBakedOvenPoachedEggOttolenghiTuna sauce
4 
2 tablespoons 
2 
3 tablespoons lemon juice
120 g tuna in oil
2 anchovys fillets
1 sprig 
15 g capers
4 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 16 min. | 1 hour | 1 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
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.
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.
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
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.
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.
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 value | Proteins | Carbohydrates | Fats |
| 2,361 Kcal or 9,885 Kj | 62 gr | 127 gr | 178 gr |
| 118 % | 24 % | 12 % | 27 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 197 Kcal or 825 Kj | 5 gr | 11 gr | 15 gr |
| 10 % | 2 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 590 Kcal or 2,470 Kj | 16 gr | 32 gr | 45 gr |
| 30 % | 6 % | 3 % | 7 % |
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Source
Based on a recipe by Yotam Ottolenghi.
This recipe uses (among others)
 | Tuna in oil: You can check-out other recipes which use it, like for example: Warm broccoli and Tuna Salad, Spring courgette and tuna salad, Gribouille dressing, Crunchy courgette and mushroom salad, Rice and fresh spinach salad, ... All |
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: "Day After Pork Belly" Soup, Melting Epoisses on toast , Potato wallets, Crème de foie gras, Ramekins of duchess potatoes, ... All |
 | Poached eggs: You can get more informations, or check-out other recipes which use it, for example: Salad lyonnaise, Eggs Arsène, Tartine du pêcheur , Fried bread with leek and poached egg , Polenta with spinach and soft-poached egg, ... All |
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