Lady Diana's Eggs Suzette
Created by dienia b on January 23, 2023
- Servings: 2
- Prep Time: 20m
- Cook Time: 90m
- Recipe #40043
Ingredients
- 2 russet potatoes ,(12 ounces each)
- 2 tablespoons butter
- 1 egg yolk
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper, to taste
- Filling:
- 2 cups fresh baby spinach leaves
- 1 teaspoon olive oil
- 1/16 teaspoon ground nutmeg
- Eggs:
- 1/2 cup hollandaise sauce
- 2 eggs
- 1 teaspoon white wine vinegar
- 1 teaspoon salt
- 1 teaspoon fresh tarragon, minced
How to Make
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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.
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Step 2: Mash the potatoes until smooth and add the butter, egg yolk and seasoning to taste.
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Step 3: Pipe around the edge of the potato shells using a star tube.
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Step 4: Return them to the oven and bake until the potato is golden brown.
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Step 5: Keep the shells warm while you prepare the filling.
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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.
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Step 7: Add the vinegar and salt to the water and poach the two eggs.
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Step 8: Remove and place on top of the spinach.
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Step 9: Top with the hollandaise sauce and sprinkle tarragon on top of sauce.
Nutritional Facts
- 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