- 2 pounds of potatoes ( roughly 6 to 8 spuds) 4 table spoons of low fat natural yoghurt 3 good quality free-range egg yolks 4 good quality free-rang eggs 1 whole nutmeg pinch of black pepper cube of melted butter for greasing and glazing fresh chopped chive for garnishing
Baked egg & duchess potato.
Ingredients
Method
1. Boil the potatoes in salted water for about fifteen minutes, or until they are very tender. Turn off the burner, drain the potatoes. Add the potatoes back in the pan, mash thoroughly with the low fat natural yoghurt, then add the beaten egg yolks, nutmeg, and pepper. Combine quickly and completely.
2.place the potatoes in a pastry bag fitted with a large tip.( if you don’t have a piping bag at home you can easily use any moulds that you have in your kitchen. this is just as easy, also don’t forget to make a well in the middle of the potatoes so the egg has some where to go….) anyway for decoration i am going to Pipe the potatoes along the edge of a small buttered baking dish, if it is a deep ramekin, you can pipe a bottom layer of potato, then pipe decoratively along the edge. If using a very shallow dish, add a tablespoon of low fat natural yoghurt to the bottom.
3.Crack an egg into the center and bake in a oven at 180c or until the egg whites are set and opaque, but the yolk is still runny. The time will vary according to what type of baking dish you are using. this can be as long as 20 minutes so you must keep your eyes PEELED on your dish. If you prefer more browning, pour a little bit of melted butter on top before baking. When the egg is done, add a little cracked black pepper and a sense of grated nutmeg on top, oh and don’t forget to garnish with the chopped chives
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
