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.
35 K 3.5/5 (4 reviews)
1 hour 20 min.
Easy
4 people
12 IngredientsLast modified on: September 27th 2020
4 
2 tablespoons 
2 
3 tablespoons lemon juice
120 g tuna in oil
2 anchovys fillets
1 sprig 
15 g capers
4 
Times for this recipe
Preparation: 20 min.
Cooking: 1 hour
All in all: 1 hour 20 min.
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
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.
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 % |
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 oil
Like these other recipes: Cretan salad, Crunchy courgette and mushroom salad, Cucumber and salmon salad, Avocado with Tuna, Tomato ladybirds, ... See them all 23
Potatoes
Like these other recipes: Chilli potato wedges, Creamy "terre et mer" pots, Grandma's salad, "Day After Pork Belly" Soup, Auvergne gratin, ... See them all 79
Poached eggs
You can get more informations, or check-out other recipes which use it, for example: Tartine du pêcheur , Eggs Arsène, Eggs Benedict , Poached eggs with spinach and Comté milk, Artichoke hearts forestier , ... See them all 9
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020331 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011353 K4.0 1 hour 15 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".March 17th 2011360 K4.3 1 hour 15 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.65 M 74.3 4 hours 40 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018392 K5 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.