Baked Potato With Truffled Egg
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Antony, Simply | 1 | Servings | |
INGREDIENTS
| 4 | T | Creme fraiche |
| 4 | T | Double cream |
| 3 | t | Truffle paste |
| 2 | Baked potatoes | |
| 2 | Eggs |
INSTRUCTIONS
Take the two potatoes and slice off the top third. With a spoon, scoop out the inside of the potatoes, leaving in a little as a lining for the jacket. Place the mashed potato in a bowl and mash up thoroughly with a fork. Add some butter to taste and season with pepper. In a bowl combine the truffle paste, creme fraiche and double cream. In the base of the baked potato spoon a little of the truffle mix and then break an egg into the potato skin. Spoon the rest of the paste over the raw egg carefully and then place the mashed potato over the top as a lid to the baked potato. Place the potatoes under the grill for 10 minutes until golden. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 887
Calories From Fat: 243
Total Fat: 27.3g
Cholesterol: 425.5mg
Sodium: 252.2mg
Potassium: 3490.7mg
Carbohydrates: 131g
Fiber: 13.8g
Sugar: 6.8g
Protein: 29.8g