Lady Diana's Eggs Suzette
"This is different than Jackie Kennedy's recipe both of them good and gluten free breakfasts"
Original is 2 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
Mash the potatoes until smooth and add the butter, egg yolk and seasoning to taste.
Step 3
Pipe around the edge of the potato shells using a star tube.
Step 4
Return them to the oven and bake until the potato is golden brown.
Step 5
Keep the shells warm while you prepare the filling.
Step 6
Saute the spinach in the olive oil, add the nutmeg and salt and pepper to taste and split between the two potato shells.
Step 7
Add the vinegar and salt to the water and poach the two eggs.
Step 8
Remove and place on top of the spinach.
Step 9
Top with the hollandaise sauce and sprinkle tarragon on top of sauce.
Tips
- Star piping bag
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