Baked Potatoes with Hollandaise Sauce and Poached Eggs

Preparation:  15 min. Cooking: 60 min. Total: 75 min.
Recipe photo
  • 4 large Idaho Baking Potatoes
  • 4 Tbsp white vinegar
  • 6 black peppercorns
  • 1 bay leaves
  • 1/4 Lb unsalted butter
  • 2 egg yolks
  • 1/8 tsp lemon juice
  • 1 tsp capers , drained, chopped
  • 1 1/4 Tbsp French mustard
  • 4 poached eggs
Preheat oven to 375 ℉. Scrub potatoes well and pierce skin in several places with a fork or skewer. Place potatoes onto oven shelves and Bake 1 hour, or until tender.

Combine next 3 ingredients in a heavy nonstick pan over medium high heat. Simmer, uncovered, until liquid is reduced by half. Strain, reserving liquid. Place butter in a small bowl and beat with an electric mixer until creamy. Whisk egg yolks with a little of the butter in a heatproof bowl over a pan of simmering water. Stir in reserved liquid, and continue stirring until mixture just begins to thicken. Whisk in remaining butter in teaspoonfuls, whisking constantly until all the butter has been added. Whisk in next 3 ingredients. Place a poached egg on each potato and top with hollandaise sauce.
Calories
610 Cal
Fat
33 g
Carbs
64 g
Protein
14 g
Fiber
6.5 g
Sugar
4.7 g
Cholesterol
380 mg
Sodium
260 mg


Nutrients

Fiber     6.5 g
Fat     33 g
Sugar     4.7 g
Carbs     64 g
Protein     14 g
Calories     610 Cal

Fats

Fat, Poly     2.1 g
Fat, Mono     9.6 g
Fat, Sat     18 g
Fat, Trans     0 g
Fat, Percent     49 %

Vitamins

Vitamin, K     11 mcg     9.2 %
Vitamin, A     1200 IU     39 %
Vitamin, B12     0.9 mcg     36 %
Niacin     4.6 mg     29 %
Riboflavin     0.4 mg     30 %
Vitamin, C     38 mg     42 %
Vitamin, D     26 IU     4.3 %
Vitamin, B6     0.7 mg     45 %
Vitamin, E     1.6 mg     10 %
Panto, Acid     2.2 mg     43 %
Choline     210 mg     38 %
Thiamin     0.2 mg     17 %

Minerals

Calcium     80 mcg     8 %
Phosphorus     370 mg     52 %
Magnesium     91 mg     22 %
Copper     0.5 mcg     50 %
Fluoride     3.4 mcg     85 %
Zinc     1.9 mg     17 %
Cholesterol     380 mg     0.6 %
Sodium     260 mg     17 %
Selenium     24 mcg     44 %
Manganese     0.6 mg     9 %
Potassium     1700 mg     37 %
Iron     3.2 mg     40 %