Baked potatoes with poached egg and tuna sauce
A recipe from cooking-ez.com
10K3.3 September 27th 2020
For 4 people, you will need:
|Preparation||Cooking||Start to finish|
|16 min.||1 hour||1 hour 16 min.|
Step by step recipe
- 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.
- 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.
- 3: Add the oil from the tin of tuna, then blend thoroughly. When well mixed, add 100 g olive oil in a thin stream...
- 4: ...until the texture is thick and smooth.
Check the seasoning.
- 5: Pour into a serving bowl and refrigerate until needed.
- 6: Take the potatoes out of the oven when they are golden brown and the skin is crisp.
- 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.
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.
September 27th 2021.