Baked egg & duchess potato.

Daniel Turner

Daniel Turner

12th August 2012
Daniel Turner

Baked egg & duchess potato.

Masterspud 2011


  • 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


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. 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

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