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    Potato Skins with Creamed Spinach, Poached Egg and Chives

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    Potato Skins with Creamed Spinach, Poached Egg and Chives

    Serves: 4


    • 4 large baking potatoes
    • Generous knob of butter
    • 8 rashers of streaky bacon
    • 1 shallot, finely diced
    • 2 black peppercorns
    • 3 tablespoons tarragon white wine vinegar
    • 150ml double cream
    • 175g unsalted butter
    • Small bunch of fine chives
    • 225g fresh spinach
    • 1 tablespoon olive oil
    • 150ml crème fraîche
    • Salt and ground black pepper
    • 4 large eggs
    • 4 tablespoons white wine vinegar, for poaching eggs
    • 3 tablespoons white wine


    1. Scrub the potatoes, pierce them with a fork and bake at 180°C, gas mark 4 for 1 hour or until they are soft inside and crispy outside. Cut a slice off the top of each potato and scoop out the insides. Rub the insides with a little butter, place the skins on a baking tray and return them to the oven for 10 minutes. Grill the bacon until it is crisp.
    2. To make the beurre blanc, place the shallot, peppercorns, vinegar and wine in a small saucepan and reduce by two thirds. Add the cream and cook for 3 minutes before straining through a fine sieve. Cut the butter into small cubes and add gradually, off the heat, using a balloon whisk. The sauce should be thick and glossy. Season to taste. Add the chopped chives just before serving.
    3. Sauté the spinach and drain well. Combine with crème fraîche and season to taste. Place a little in the bottom of each potato skin.
    4. Poach the eggs in a shallow pan of simmering water with a little vinegar. Remove and drain well on kitchen paper. Place an egg on top of the spinach mixture in each potato skin, spoon some sauce over the egg and top with a cross of crispy bacon. The plate can be garnished with a few chives.

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