Baked Egg with Duchess Potatoes
Serves: 4
Ready in: 15 to 30 mins
This recipe by Daniel Turner, from Chichester, won the Essex roadshow of the Master Spud competition, a national competition fronted by Jean Christophe Novelli. Daniel lives in Chichester with his mum, and enjoys sports and socialising. Potatoes are at the heart of every meal he cooks at home and he claims his dish is perfect for a late afternoon snack.
Ingredients:
900g potatoes (roughly 6 to 8 spuds)4 tbsp low-fat natural yoghurt
3 free-range egg yolks
4 free-range eggs
1 whole nutmeg
pinch of black pepper
cube of melted butter, for greasing and glazing
fresh chives, chopped, to garnish
method:
- Boil the potatoes in salted water until they are very tender (about 15 mins). Drain and mash thoroughly mixing in the low fat natural yoghurt add then the beaten egg yolks, nutmeg, and pepper.
- Transfer the potatoes into four small dishes and make a well in the middle of each for an egg. If using a very shallow dish, add a tablespoon of low fat natural yoghurt to the bottom.
- Crack an egg into the centre of each dish and bake in an oven at 180C/350F/Gas 4 until the egg whites are set and opaque, but the yolk is still runny (12-15 mins).
- Once the eggs are cooked, add a little cracked black pepper, a pinch of grated nutmeg and garnish with the chopped chives.
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