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.
7,1423.3/5 for 3 ratings
Grade this recipe:

Last modified on: September 27th 2020

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 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  : Photo of step #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
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?

Change currency:

Note : These prices are only approximate.

Source

Based on a recipe by Yotam Ottolenghi.

More recipes?

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, Pan bagnat, Gribouille dressing, Baby courgette salad, Baker's pizza, ... All
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Big knife-cut chips (French fries) , Potato tortilla (Spanish omelette), Potato gratin, Boulangère potatoes, Pan-baked hash brown (Hash-brown casserole), ... All
Poached eggsPoached eggs: You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Eggs meurette, Eggs Arsène, Fried bread with leek and poached egg , Eggs Benedict , ... All

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
302,207 303.8/5 for 39 ratings 36 min.
Verrine of avocado mousse and crab
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
41,3025/5 for 13 ratings 35 min.
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
260,325 714.6/5 for 46 ratings 2 hours 38 min.
Almond cream or frangipane
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
84,739 25/5 for 12 ratings 23 min.
Chocolate mousse
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
97,2633.7/5 for 3 ratings 40 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-04-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

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 email 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