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Egg Suzette.

Serves 2

The potato shell.
2 large baking potatoes (12 ounces each)
2 tbs butter
1 egg (yolk only)
salt and pepper to taste
The filling.
2 cups spinach leaves
1 tsp olive oil
1 pinch ground nutmeg
salt and pepper to taste
The poached eggs.
2 large eggs
1 tsp white wine vinegar
1 tsp salt
The hollandaise sauce.
4 tbs butter
2 eggs (yolks only)
¼ tsp lemon juice
salt and pepper to taste

1 tsp chopped fresh tarragon


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 flesh into a large bowl.
2) Mash the potatoes until smooth and add the butter, egg yolk and seasoning to taste. Pipe around the edge of the potato shells using a star tube. Return them to the oven and bake until they potato is a golden brown. Keep the shells warm while you prepare the filling.
3) Prepare the hollandaise by melting the butter in a small bowl. In another small bowl put the egg yolks and place over a bain marie. Whisk the eggs and add the butter slowly to make the sauce. Add the lemon juice and seasoning. Remove the bowl, but keep the water boiling.
4) Saute the spinach in the olive oil, add the nutmeg and salt and pepper and split between the two potato shells.
5) Add the vinegar and salt to the water and poach the two eggs. Remove and place on top of the spinach. Top with the hollandaise sauce and sprinkled tarragon.


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