Ingredients

• Main

• 4 large starchy potatoes
• 4 eggs
• 1½ tbsp butter
• 2 tbsp cream
• Salt, cracked black pepper, pinch of nutmeg

• Spinach

• 5oz -140g fresh spinach
• ½ tbsp olive oil

• Mornay Sauce

• 1 cup - 230ml béchamel sauce (homemade or quality store-bought)
• 30g grated Gruyère cheese
• 30g grated Parmigiano cheese

Steps

• Step 1

  Wash and coat potatoes in olive oil. Sprinkle salt and bake the potatoes whole (skin on) at 400°F – 200°C for around 60 minutes, or until soft inside. (I bake them directly on the oven rack)

• Step 2

  Cut the top off each potato and scoop out most of the flesh, leaving a sturdy shell. Mash the insides with butter, cream, salt, pepper and a little nutmeg. Make it smooth or rustic, to your liking.

• Step 3

  In a frying pan over medium heat, heat olive oil and sauté the spinach until just wilted. Season and set aside.

• Step 4

  Poach the eggs gently in simmering water with a splash of vinegar, about 3-4 minutes for runny yolks.

• Step 5

  In a saucepan, warm the béchamel, then whisk in the cheeses off the heat. Stir until smooth and glossy.

• Step 6

  To assemble, fill each potato shell with mashed potato, top with wilted spinach, then gently add the poached egg on top.

• Step 7

  Spoon over the Mornay sauce, and place under a hot grill (broiler) for 2–3 minutes or until bubbling and golden.

• Step 8

  Serve immediately with a spoon to scoop up all the goodness. Optional: garnish with fresh herbs or a pinch of Cayenne pepper.

  Rich, savoury, cheesy, silky… it’s like a French hug in a jacket potato.

Little Tips

Use starchy potatoes like Russets or Sebago for the fluffiest mash.