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.