Jacket potatoes with egg and tonnato sauce

Name: Jacket potatoes with egg and tonnato sauce
Yield: Serves four
Ingredients: 2 large egg yolks; flaked sea salt; 25 g parsley, roughly chopped; 3 tbsp lemon juice; 4 large baking potatoes (1.4 kg); 4 large eggs, soft-boiled (into boiling water for 6 minutes, then refreshed under lots of cold water) and peeled; 1 tbsp olive oil, plus extra to serve; 2 anchovy fillets in oil, rinsed and patted dry; 2 anchovy fillets in oil, rinsed and patted dry; 1 garlic clove, crushed; 2 anchovy fillets in oil, rinsed and patted dry; 120 g good-quality tinned tuna in oil, drained; 120 g good-quality tinned tuna in oil, drained; 20 g baby capers (or regular capers, chopped), drained; 20 g baby capers (or regular capers, chopped), drained; 180 ml olive oil

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This brings together two of the most simple and comforting dishes: a baked potato and a soft-boiled egg. If you want to make this even more hearty than it is, fold extra tuna into the sauce before spooning it over the potatoes. If you want to get ahead, the tonnato sauce can be made a day in advance and kept in the fridge.

Ingredients

4 large baking potatoes (1.4 kg)
1 tbsp olive oil, plus extra to serve

Side dish
Pescatarian
Gluten-free

Method

Preheat the oven to 220°C fan.
Place the potatoes on a baking tray, drizzle with the oil, sprinkle with ½ teaspoon of flaked salt, and