Lady Diana’s Egg Suzette is one of those old-fashioned recipes that sounds much more complicated than it actually is. I start with a baked potato, but instead of simply topping it and calling it dinner, i scoop out the fluffy middle, mix it with butter and egg yolk, and pipe it around the potato shell. Then, i add wilted spinach, a soft poached egg, and a little hollandaise sauce on top. The result is a really interesting combination of crispy potato edges, creamy potato, tender spinach, and a runny egg.

This recipe is often associated with Princess Diana because her former chef, Darren McGrady, said Egg Suzette was one of her favorite meals and something she regularly requested. His description was very simple: a baked potato filled with wilted spinach, topped with a poached egg and a small amount of hollandaise, with mashed potato piped around the edges. So, while this version keeps those recognizable elements, it is written for a home kitchen and gives you a few practical shortcuts along the way. If you enjoy breakfast recipes that are a little different from the usual, you’ll also want to try my Spinach Pakoras, Egg Fried Rice, or Chicken Salad Wrap.

Why You Will Love This Lady Diana’s Egg Suzette

What I like about Egg Suzette is that it takes ingredients we probably already know and puts them together in a completely different way. Potatoes, spinach, and eggs are nothing unusual, yet once you assemble them inside a crisp potato shell and finish everything with hollandaise, the whole dish feels much more special.

Another reason I love this recipe is the contrast in textures. The outside of the potato gets golden and slightly crisp, while the mashed potato inside stays soft. Meanwhile, the spinach adds a fresh vegetable layer, and the poached egg brings that creamy yolk that mixes beautifully with the hollandaise.

On top of that, you can prepare some of the components ahead of time. The potatoes can be baked earlier, and the shells can be filled with the mashed potato mixture before you continue with the spinach and eggs. As a result, although this isn’t the quickest breakfast on the site, the process becomes much easier once you break it into a few simple stages.

What You Will Need For Lady Diana’s Egg Suzette

Baking tray: You’ll use this for the potatoes and then again when you crisp up the piped potato edges. Lining it with parchment paper also makes cleanup much easier.

Potato masher: A simple potato masher works well here because you want the potato filling smooth enough to pipe without turning it into a completely gluey puree.

Piping bag with a star tip: This creates the decorative potato border that makes Egg Suzette so recognizable. However, don’t worry if you don’t own one because you can spoon the potato around the edge instead.

Saucepan: A small saucepan works well for wilting the spinach and another one can be used for poaching the eggs.

Small bowl: Keep one nearby for separating the yolk and mixing the ingredients for the potato mixture.

Ingredients Lady Diana’s Egg Suzette

For the Potato Shells

• 2 large russet potatoes
• 2 tablespoons butter
• 1 egg yolk
• ¼ teaspoon salt
• ¼ teaspoon white pepper

Spinach Filling

• 2 cups fresh baby spinach
• 1 teaspoon olive oil
• Pinch of ground nutmeg
• Salt and black pepper, to taste

For the Poached Eggs

• 2 large eggs
• 1 teaspoon white wine vinegar
• 1 teaspoon salt

Hollandaise Sauce

• 2 large egg yolks
• ½ cup unsalted butter, melted
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt
• Pinch of cayenne pepper, optional

To Finish Lady Diana’s Egg Suzette

• 1 teaspoon fresh tarragon, finely chopped
• Chopped green onions or fresh parsley, optional
• Crispy bacon, optional

How To Make Lady Diana’s Egg Suzette

1. Bake the Potatoes

First, preheat your oven to 400°F (200°C). Scrub the potatoes well and dry them, then place them on a baking tray.

Bake for about 1 hour, or until the potatoes feel soft when you gently press them. The exact cooking time will depend on their size, so larger potatoes may need another 10 to 15 minutes.

Once they’re ready, take them out and let them cool just enough to handle safely. However, don’t let them cool completely because the warm potato is much easier to scoop and mash.

2. Create the Potato Shells

Next, carefully slice off roughly the top quarter of each potato. You want to create an opening large enough to scoop out the inside while still leaving the potato shell sturdy enough to hold the filling.

Using a spoon, scoop the potato flesh into a bowl. Leave a reasonable layer of potato around the inside edges and bottom so the shells don’t become too thin.

After that, mash the potato until mostly smooth. Add the butter, egg yolk, salt, and white pepper, then mix everything until combined.

3. Pipe the Potato Around the Edges

Now comes the fun part. Spoon the mashed potato mixture into a piping bag fitted with a star tip.

Pipe the potato around the inside edge of each potato shell, creating a raised border. This gives you that classic Egg Suzette look and, more importantly, gives the potato edges a chance to brown beautifully in the oven.

If you don’t have a piping bag, simply spoon the mashed potato around the edges and use the back of the spoon to shape it. It won’t have quite the same decorative finish, but it will still work.

4. Bake Until Golden

Return the filled potato shells to the oven and bake for about 15 to 20 minutes, or until the piped potatoes become golden brown around the edges.

Meanwhile, you can prepare the spinach and hollandaise. This helps save a little time because there are several components to bring together at the end.

5. Cook the Spinach

While the potato shells are baking, heat the olive oil in a small skillet over medium heat.

Add the spinach and cook for a couple of minutes, stirring occasionally, until it wilts down. At first, it may look like far too much spinach for such a small pan, but it cooks down very quickly.

Next, add the nutmeg and season with a little salt and black pepper. Stir everything together, then remove the pan from the heat.

6. Make the Hollandaise Sauce

For the hollandaise, place the egg yolks and lemon juice in a heatproof bowl. Set the bowl over a saucepan containing a little gently simmering water, making sure the bottom of the bowl doesn’t touch the water.

Whisk the yolks constantly until they begin to thicken. Then, slowly drizzle in the melted butter while continuing to whisk. Take your time here because adding the butter too quickly can cause the sauce to separate.

Once the sauce becomes smooth and slightly thick, season it with salt and, if you like, a small pinch of cayenne pepper.

Keep the hollandaise warm, but don’t let it sit over direct heat. Otherwise, the egg yolks can cook too much and the sauce may become lumpy.

7. Poach the Eggs

Next, fill a saucepan with water and bring it to a gentle simmer. Stir in the white wine vinegar and salt.

Crack each egg into a small cup first. Then, gently slide the egg into the water. Poach for about 3 to 4 minutes, depending on how firm you want the whites and yolks.

The white should set while the yolk remains soft. Once the eggs are ready, carefully lift them out with a slotted spoon and let the excess water drain away.

8. Assemble the Lady Diana’s Egg Suzette

Once the potato shells are golden, divide the sautéed spinach between them. Spread it gently into the bottom of each shell.

After that, place one poached egg on top of the spinach.

Spoon a little warm hollandaise over each egg. Don’t completely drown everything in sauce because a small amount is enough to add richness while still letting you see the layers underneath.

Finally, sprinkle fresh tarragon over the top. You can also use chopped green onions or parsley, depending on what you have available.

Tips For Making The Best Lady Diana’s Egg Suzette

Leave enough potato in the shell. This is important because very thin shells can crack when you add the spinach and egg. Keep a sturdy layer of potato around the bottom and sides.

Don’t rush the potato browning. The golden edges give the dish some texture, so give them enough time in the oven rather than taking them out as soon as they’re warm.

Wilt the spinach thoroughly. Fresh spinach takes up a surprising amount of space at first. However, once it cooks down, it becomes the perfect amount to tuck into the potato shells.

Keep the hollandaise gentle. The sauce can split or become scrambled if the heat gets too high. Therefore, use gentle heat and whisk constantly.

Poach the eggs last. Because poached eggs are best served immediately, prepare them once the potatoes and spinach are almost ready.

Don’t have a piping bag? No problem. Spoon the mashed potato around the edge of the shell instead. The dish will still taste just as good.

Can I Use Store-Bought Hollandaise?

Absolutely. Although homemade hollandaise gives you a fresh, buttery sauce, using a good store-bought version is a perfectly practical shortcut.

In fact, if you’re making Egg Suzette for brunch, I’d rather use a convenient sauce than turn the whole morning into a complicated cooking project. Warm it gently according to the package directions, then spoon a small amount over each egg.

Can I Add Bacon?

Yes. Crispy bacon is one of the variations associated with this dish, and Darren McGrady has mentioned adding it to the spinach for extra flavor.

Simply cook a few strips of bacon until crisp, crumble them, and sprinkle a small amount over the spinach before adding the poached egg. The salty bacon works particularly well with the creamy potato and hollandaise.

Easy Variations

Add Cheese

For a richer version, add a little grated Gruyère or cheddar to the mashed potato mixture before piping it around the shells. You can also sprinkle a small amount over the potato border before its final bake.

Try Different Greens

Spinach is the classic choice, but you can use finely chopped kale, Swiss chard, or another leafy green instead. However, cook tougher greens a little longer so they become tender before filling the potatoes.

Add Mushrooms

Sauté finely sliced mushrooms with the spinach for a heartier filling. The earthy mushrooms pair especially well with the baked potato and poached egg.

Make It Spicy

A little cayenne in the hollandaise works nicely, but you can also add a pinch of chili flakes to the spinach.

What To Serve With Lady Diana’s Egg Suzette

Egg Suzette is filling enough to serve on its own, particularly for breakfast or lunch. However, I like adding something fresh on the side because the potato, egg, and hollandaise are all fairly rich.

A simple green salad is an easy choice, and you could also serve it with Armenian Salad or Mixed Cucumber Salad for a fresh contrast. Meanwhile, Black Beans And Corn Salad can add more vegetables and texture if you’re serving the dish as a larger brunch.

If you’re putting together a full breakfast spread, you could also serve it alongside fresh fruit, toast, or a glass of Classic Homemade Lemonade for a brighter drink option.

Can I Make Lady Diana’s Egg Suzette Ahead?

Yes, but it’s best to prepare the potato component ahead rather than assembling the entire dish.

You can bake the potatoes, scoop them out, mix the filling, and pipe it around the shells earlier in the day. Then, refrigerate the prepared shells until you’re ready to continue.

When you’re ready to serve, bake the shells until golden, prepare the spinach and hollandaise, and poach the eggs fresh. This approach saves quite a bit of time while still giving you the best texture.

How To Store Leftovers

Because of the poached egg and hollandaise, Egg Suzette is best served fresh. However, leftover potato shells can be stored in an airtight container in the refrigerator for up to 2 days.

Store the spinach separately when possible, and make fresh poached eggs when you’re ready to eat. Reheat the potato shells in a 350°F oven until warmed through, then assemble everything again.

I wouldn’t freeze the completed dish because the potato filling, poached egg, spinach, and hollandaise can all change texture after freezing and thawing.

Is Egg Suzette Really A Princess Diana Recipe?

Egg Suzette is strongly associated with Princess Diana because her former royal chef, Darren McGrady, described it as one of her favorite dishes. He said it consisted of a baked potato filled with wilted spinach, a poached egg, a little hollandaise sauce, and piped potato around the edges.

There are, however, several published versions with slightly different quantities and finishing touches. Some include bacon, while others use tarragon, parsley, or green onions. So, this recipe is best thought of as a home-friendly version of the Egg Suzette that McGrady described rather than a claim that these are the exact quantities used at the palace.