JACKET POTATOES WITH EGG & TONNATO SAUCE

These potatoes are just scrumptious. The sauce is so tasty I can eat spoonfuls of it by itself. Perfect as an entrée or as a main with some salad on the side.

INGREDIENTS

4 large baking potatoes
1 Tbsp olive oil, plus extra to serve
4 large eggs, soft-boiled 
flaked sea salt

Tonnato sauce

2 large egg yolks

3 Tbsp lemon juice

1/2 bunch (25g) parsley, roughly chopped

120g good-quality tinned tuna in oil, drained

20g baby capers, drained

2 anchovy fillets in oil

1 garlic clove, crushed

180ml olive oil

METHOD:

Preheat the oven to 200°C.

Place the potatoes on a baking tray, drizzle with the oil, sprinkle with 1/2 teaspoon of flaked salt. 

Bake for 50-55 minutes, or until the skin is crisp and the middle is soft.

Put the eggs in a saucepan of boiling water for 6 minutes.

Refresh under lots of cold water. Peel.

Using the Thermomix: 

Place water into mixing bowl. Insert simmering basket and place eggs into it. Cook 11 min/Varoma/speed 1.

Immediately remove simmering basket with spatula and place under cold running water to stop eggs cooking further. When cool, peel and reserve.

Empty and clean the mixing bowl.

Using the Thermomix: 

To make the sauce,  place a jug on the lid of the mixing bowl and weigh 180 g of olive oil into it. Keep aside.

Place tuna, anchovies, half of the capers, 20g of the parsley, garlic and lemon juice in mixing bowl ,  10 sec/speed 5. Gather to the bottom with the spatula.

Add the egg yolks from the hole in the lid and emulsify: 3 min/reverse/speed 5  by slowly adding the oil in a steady stream on the lid of the bowl, until the consistency is that of a thin mayonnaise. Set aside.

While the potatoes are in the oven, make the sauce. 

Place the egg yolks in the bowl of a food processor with the lemon juice, 20g of the parsley, the tuna, half the capers, all the anchovies and the garlic.

Blitz for a minute to form a rough paste, scraping down the sides of the bowl with a spatula to help the machine. 

With the machine still running, slowly add the oil in a steady stream, until the consistency is that of a thin mayonnaise. Set aside.

When ready to serve, slice the hot potatoes almost (but not completely) in half: leave the base of the skin intact. Squeeze the outside of the potatoes a little - this helps to loosen their flesh - and sprinkle the insides with a pinch of flaked salt.

Spoon the sauce over the potatoes and top with an egg, torn in half, just before serving so that the yolk runs into the sauce. 

Add the remaining parsley and capers, drizzle over some oil, and serve.

Serves 4

Delicious served with Tomato Carpaccio with spring onion & ginger salsa. To see the recipe, click here.