New Ile de Ré Potatoes with Egg and Toast Fingers Recipe
New Ile de Ré Potatoes with Egg and Toast Fingers
Flavors of Charente Maritime
Total time: less than 15 minutes

Preparation time: 5 minutes
Cooking time: 5 minutes

Difficulty: Easy
Chef's Note

The skin of new Ile-de-Ré potatoes is so thin and delicate that there's no point peeling them! The flesh is fine and soft, but stands up to cooking, while its sweet-savory flavor is unmatched.

Choose medium-sized oval potatoes for this recipe - in other words, shaped like an egg so that you can place it in an egg cup.

For 4 servings

- 4 new New Potatoes, preferably from Ile de Ré
- 4 eggs
- Butter (AOC Charentes-Poitou if available)
- A pinch of Ile de Ré fleur de sel
- A few chives
  1. Wash the potatoes under running water; steam them for a few minutes or cook them in boiling water. Drain. 
  2. Cut off the top of each potato, as you would a soft-boiled egg.   
  3. Hollow out each potato and crack an egg inside.
  4. Put the potato in the oven for a few minutes. 
  5. Prepare some buttered toast fingers; serve everything hot, sprinkled with aromatic herbs. 


More recipe ideas

Thanks to the organizations promoting Ile de Ré new potatoes and Charentes-Poitou AOC butter
Photo: Marianne Paquin / Canetti Conseil. Styling: Marianne Paquin

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