Lady Diana's Eggs Suzette
January 23, 2023
"This is different than Jackie Kennedy's recipe both of them good and gluten free breakfasts"
- Serving Size: 1 (543.2 g)
- Calories 694.4
- Total Fat - 39.7 g
- Saturated Fat - 16.1 g
- Cholesterol - 1026.7 mg
- Sodium - 1968.8 mg
- Total Carbohydrate - 49.9 g
- Dietary Fiber - 5.2 g
- Sugars - 9.2 g
- Protein - 37.5 g
- Calcium - 214.5 mg
- Iron - 6.9 mg
- Vitamin C - 35 mg
- Thiamin - 0.3 mg
Bake the potatoes at 400 degrees F for one hour. Remove from the oven and slice off the tops of each ¼ of the way down and scoop out the insides into a large bowl.
Mash the potatoes until smooth and add the butter, egg yolk and seasoning to taste.
Pipe around the edge of the potato shells using a star tube.
Return them to the oven and bake until the potato is golden brown.
Keep the shells warm while you prepare the filling.
Saute the spinach in the olive oil, add the nutmeg and salt and pepper to taste and split between the two potato shells.
Add the vinegar and salt to the water and poach the two eggs.
Remove and place on top of the spinach.
Top with the hollandaise sauce and sprinkle tarragon on top of sauce.
Tips & Variations
- Star piping bag