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Poached eggs on a bed of potatoes

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Origin of dish:  Italy
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients (serves 4):


Rinse potatoes.
Wrap each one in foil and steam for 25 minutes.
Wash, dry, and top and tail spinach and sorrel.
Cook over a medium heat in 20g butter, in a frying pan, until no liquid remains. Season.
Fill a large pan with water and vinegar, then bring to the boil.
Crack an egg into the pan, slide white over yolk with a skimmer. Remove after about four minutes, then repeat for three other eggs.
Strain on a clean tea towel and trim the white.

Preheat oven to 180°C (350°F).
Remove potatoes from foil and scoop flesh out into a bowl, keeping skins intact. Mix potato with creme fraiche, then season.
Spoon back into potato skins, place in an oven dish, cover with spinach and sorrel mixture. Leave to cook for 10 minutes.

Remove from oven, place a poached egg on each potato and add a slice of cheese. Put back in the oven for a further 10-20 minutes, or until the cheese has melted.
Season and serve.

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