Preheat the oven to 240°C (th. 8). Wash and dry the potatoes. Prick them several times with a fork, place in a baking dish, drizzle with oil, and roast for 1 hour, turning occasionally.
Ten minutes before the potatoes finish, soft-boil the eggs: immerse in boiling water for 6 minutes, then peel.
Cut off the tops and scoop out the flesh without piercing the skins. Mash the flesh with cream, chives, salt, pepper, and nutmeg. Warm in a saucepan, stirring, then refill the potato shells.
Top each with a soft-boiled egg, garnish with chervil sprigs, replace the tops, and serve hot with a crisp, well-seasoned salad.
About the BF 15:
Available from July to March, this variety—a cross of Belle de Fontenay and Flava—offers firm, dark yellow flesh. Elongated with yellow skin, it excels in gratins, steaming, and roasting.
