New Ile de Ré Potatoes with Egg and Toast FingersTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 5 minutes
Cooking time: 5 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:93.1 kcal
Proteins:4.7 g
Fats:2.6 g
Carbohydrate:13.1 g
Fibers:1.7 g
Sugar:0.8 g
Cholesterol:106.7 mg
Sodium:143.5 mg
Calcium:23.3 mg
Energy:203 kcal
Proteins:10.2 g
Fats:5.6 g
Carbohydrate:28.5 g
Fibers:3.6 g
Sugar:1.7 g
Cholesterol:232.6 mg
Sodium:313 mg
Calcium:50.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
new new potatoes, preferably from ile de ré
4
eggs
butter (aoc charentes poitou if available)
2
ml
ile de ré fleur de sel
1
chives
METHOD
- Wash the potatoes under running water; steam them for a few minutes or cook them in boiling water. Drain.
- Cut off the top of each potato, as you would a soft-boiled egg.
- Hollow out each potato and crack an egg inside.
- Put the potato in the oven for a few minutes.
- Prepare some buttered toast fingers; serve everything hot, sprinkled with aromatic herbs.
CHEF'S NOTES
The skin of new Ile-de-Ré potatoes is so thin and delicate that there's no point peeling them! The flesh is fine and soft, but stands up to cooking, while its sweet-savory flavor is unmatched.
Choose medium-sized oval potatoes for this recipe - in other words, shaped like an egg so that you can place it in an egg cup.
