ForkwiseBaked Potato Nests with Poached Eggs (Eggs Susette)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 6 large baking potatoes
- 2 tbsp finely chopped spring onion
- 2 tbsp chopped parsley
- 2 egg whites, beaten until frothy
- 3 tbsp butter
- 4 tbsp cream
- Salt and pepper
- 6 eggs, softly poached
Method
- Scrub the potatoes and bake at 200°C (400°F) until tender, about 1 hour.
- Cut a slice off the top of each potato and scoop out the inside, leaving a sturdy shell.
- Mash the potato with the spring onion, parsley, egg whites, butter, cream, salt and pepper.
- Line each shell with some of the mash, set a poached egg in the hollow and pipe or spoon the remaining mash over the top.
- Bake until lightly browned, about 10 minutes.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Eggs Susette”: rewritten in our own words with modern units and food-safety updates; untested
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