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.
22K 4 3.5
Last modified on: September 27th 2020
Keywords for this recipe:
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.
Source
Based on a recipe by Yotam Ottolenghi.
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 % |
How much will it cost?
- For 4 people : 3.80 €
- Per person : 0.95 €
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: You can check-out other recipes which use it, like for example: Tuna pasta, Baby courgette salad, Crunchy courgette and mushroom salad, Avocado with Tuna, Rice and fresh spinach salad, ... All |
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Ramekins of duchess potatoes, Mini Mont d'Or fondue with "spuds in blankets", Real home-made chips* , Potato wallets, Boulangère potatoes, ... All |
 | Poached eggs: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Eggs meurette, Poached eggs with spinach and Comté milk, Polenta with spinach and soft-poached egg, Eggs Benedict , ... All |
Other recipes you may also like
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.277K 24.3 2 hours 1 min. May 30th 2020
Tartiflette
A personal version of a classic recipe from Savoy.570K 14.6 1 hour 27 min. September 16th 2019
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.593K 24.4 2 hours 34 min. June 26th 2019
Creamy risotto with vegetables
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...360K5 2 hours 53 min. June 12th 2011
How to make ravioli
In theory, making ravioli is fairly simple: just roll out wide bands of thin fresh pasta dough and encase small pieces of pre-prepared filling between two sheets of pasta. In practice, it's a bit trickier than that and having the right equipment is important. This recipe shows you how to make...65K5 1 hour 17 min. May 30th 2016
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-06-11)
Note: We'll never share your e-mail address with anyone else.
Post your 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.