Difficulty: Easy (1/5)
Preheat the oven to th. 7 (210°C).
Wash and dry the potatoes. Spread the coarse salt in a baking dish, place the potatoes on top, and bake for 30 minutes.
Prepare the Mornay sauce while the potatoes bake.
Poach the eggs to perfection.
Finely chop the ham.
Once cooked, slice the potatoes lengthwise to about one-third of their height. Carefully hollow out the pulp without piercing the skin, including from the tops.
Mash the potato pulp with a fork, incorporating the butter and cream. Mix in the chopped ham and one tablespoon of Mornay sauce. Season with salt and pepper to taste.
Stuff the potato shells with this mixture. Arrange in an oven dish, top each with a poached egg, and coat generously with Mornay sauce. Return to the oven for about 4 minutes to brown beautifully.
Serve straight from the oven for the best flavor and texture.
This cherished recipe debuted in 1898 at the renowned "Maire" restaurant in Paris, inspired by Alexandre Bisson's play "Fire Toupinel." As a classic of French cuisine, it showcases simple ingredients elevated through precise technique.
