There’s something timeless about a beautifully baked potato, especially when it’s turned into a regal breakfast. Legend has it that Lady Diana had a fondness for simple yet elegant meals and Egg Suzette was one of her favorites.
Whether the story is fact or lore, this dish is every bit as graceful and satisfying as you’d imagine. Golden potato shells, silky hollandaise, a poached egg nestled into fresh spinach… it’s the kind of breakfast that makes a weekday feel like a royal occasion.
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🛒 Ingredients (Serves 2) for Egg Suzette
For the potato shell:
- 2 large russet baking potatoes
- 2 tablespoons butter
- 1 egg yolk
- Salt and white pepper, to taste
For the filling:
- 2 cups baby spinach leaves
- 1 teaspoon olive oil
- A pinch of ground nutmeg
- Salt and pepper
For the eggs:
- 2 large eggs
- 1 teaspoon white wine vinegar
- 1 teaspoon salt
For the sauce:
- ½ cup hollandaise sauce (store-bought or homemade, recipe below!)
- 1 teaspoon fresh tarragon, finely chopped
👑 How to Make Egg Suzette
Step 1: Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes, prick them a few times with a fork, and bake for 1 hour until the skins are crisp and the insides fluffy.
Step 2: Prep the Shells
Let the potatoes cool slightly, then slice off the top third of each. Carefully scoop out the inside into a bowl, leaving a sturdy wall so the shells hold their shape.
Step 3: Make the Mash
Mash the potato with butter, the egg yolk, and a pinch of salt and white pepper. Smooth, rich, and a little decadent, just like a good breakfast should be.
Step 4: Fill and Toast
Spoon (or pipe, if you’re feeling fancy) the mashed potato around the rim of each shell. Pop them back in the oven for 10–15 minutes until lightly golden.
Step 5: Spinach Sauté
While the potatoes are warming, gently sauté the spinach in olive oil over medium heat. Add nutmeg, salt, and pepper. Cook just until wilted, no more than a minute or two.
Step 6: Poach Like a Pro
In a shallow pan, bring water to a gentle simmer. Add salt and white wine vinegar. Crack each egg into a cup, then slide it into the water. Poach for 3–4 minutes until the whites are just set but the yolk stays runny. Remove carefully with a slotted spoon.
Step 7: Assemble Your Masterpiece
Spoon the spinach into the potato shells. Nestle a poached egg on top of each. Drizzle generously with hollandaise, and finish with a sprinkle of fresh tarragon.
🍋 Optional: Quick Homemade Hollandaise
If you’re up for it, homemade hollandaise is totally doable. Here’s a simple blender version:
- 2 egg yolks
- 4 tablespoons melted butter (warm, not hot)
- ¼ teaspoon lemon juice
- Salt and pepper to taste
Blend the yolks and lemon juice for 10 seconds. Slowly stream in the warm butter while blending. Season and serve right away.
Conclusion
Egg Suzette is one of those dishes that looks like a luxury brunch but feels like comfort food. It’s perfect for a lazy weekend breakfast, a light supper, or whenever you feel like treating yourself like royalty.
Did Lady Di really love this dish? We may never know. But if she did, we completely understand why.
Lady Diana Egg Suzette Recipe
Description
There’s something timeless about a beautifully baked potato, especially when it's turned into a regal breakfast. Legend has it that Lady Diana had a fondness for simple yet elegant meals and Egg Suzette was one of her favorites.
Whether the story is fact or lore, this dish is every bit as graceful and satisfying as you'd imagine. Golden potato shells, silky hollandaise, a poached egg nestled into fresh spinach… it’s the kind of breakfast that makes a weekday feel like a royal occasion.
Eggs Suzette
For the potato shell
For the filling
For the eggs
For the sauce
Instructions
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Preheat your oven to 400°F (200°C). Scrub two large russet potatoes clean, prick them a few times with a fork, and bake them directly on the oven rack for about one hour, or until they’re tender all the way through.
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Once the potatoes are cool enough to handle, slice off the top third lengthwise. Carefully scoop out the insides into a bowl, leaving a sturdy wall around the edge so the skins stay intact and hold their shape.
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Mash the scooped-out potato until smooth. Mix in 2 tablespoons of butter, 1 egg yolk, and season with salt and white pepper to taste. This creates a creamy, rich mash that will form the base of your Egg Suzette.
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Spoon the mash into a piping bag (or just use a spoon) and fill the potato shells, focusing on building a rim around the edges. This rim will help cradle the egg and toppings later.
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Return the filled potato shells to the oven for about 10–15 minutes, or until the mashed edges are lightly golden and slightly crisp. Remove and keep warm.
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While the shells are baking, heat 1 teaspoon of olive oil in a skillet over medium heat. Add 2 cups of baby spinach and a pinch of ground nutmeg. Sauté until just wilted, about 1–2 minutes. Season with salt and pepper, then remove from heat.
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Fill a shallow pan with a few inches of water and bring it to a gentle simmer. Add 1 teaspoon of white wine vinegar and 1 teaspoon of salt. Crack each egg into a small bowl or cup, then gently slide it into the water. Poach the eggs for about 3–4 minutes, until the whites are set but the yolks are still soft. Carefully lift them out with a slotted spoon and set aside.
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Divide the sautéed spinach between the warm potato shells. Gently place a poached egg on top of each one.
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Spoon about ¼ cup of warm hollandaise sauce over each egg. For extra flavor and a little royal flair, sprinkle with freshly chopped tarragon.
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Enjoy your Egg Suzette while everything is warm and the yolk is perfectly runny. It’s rich, comforting, and just refined enough to feel a little royal.
