Baked Potatoes with Caviar and Egg Cream Sauce

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Baked Potatoes with Caviar and Egg Cream Sauce
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
487
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories487 kcal(23 %)
Protein12.85 g(13 %)
Fat37.18 g(32 %)
Carbohydrates28.7 g(19 %)
Roughage3.15 g(11 %)
Vitamin A316.59 mg(39,574 %)
Vitamin D0.72 μg(4 %)
Vitamin E1.33 mg(11 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.25 mg(23 %)
Niacin3.39 mg(28 %)
Vitamin B₆0.33 mg(24 %)
Folate52.79 μg(18 %)
Pantothenic acid1.21 mg(20 %)
Biotin4.07 μg(9 %)
Vitamin B₁₂5.26 μg(175 %)
Vitamin C30.49 mg(32 %)
Potassium807.25 mg(20 %)
Calcium166.54 mg(17 %)
Magnesium104.24 mg(35 %)
Iron4.48 mg(30 %)
Iodine12.78 μg(6 %)
Zinc0.87 mg(11 %)
Saturated fatty acids20.69 g
Cholesterol329.39 mg

Ingredients

for
4
Ingredients
4
Predominantly waxy Potatoes (each 200 grams) (approximately 7 ounces)
2
medium Egg yolks
4 tablespoons
100 grams
100 grams
1 bunch
100 grams

Preparation steps

1.

For the baked potatoes: Scrub the potatoes thoroughly, wrap in foil and bake in a preheated oven at 200°C (approximately 400°F) for 45-50 minutes.

2.

For the sauce: Whisk the egg yolks and white wine in a metal bowl and season with salt and pepper. Set over a hot water bath and whisk until foamy. Gradually whisk in the chopped butter then stir in the crème fraîche and season with salt and pepper.

3.

To serve: Rinse the chives, trim shake dry and thinly slice. Unwrap the potatoes from the foil and let cool slightly. Top with the sauce, caviar and chives.