Potato Skins with Scrambled Eggs and Caviar

The colours of this are wonderful. It is a painting on a plate and makes a seductive first course.


  • 2 large or 4 medium potatoes
  • 8 eggs
  • Sea salt and freshly ground black pepper
  • 1 oz (25 g) butter
  • 5 oz (150 g) jar red caviar


Bake the potatoes and remove the pulp. This can be reserved for soup. Scramble the eggs with the seasoning and butter (adding, if you feel extravagant, a few shrimps or little ribbons of smoked salmon) and divide between the potato shells. Put a spoonful of red caviar on each potato.

‘You say potatoes … and I say potahtoes …’

Cole Porter.