Princess Diana's breakfast revealed: Eggs Suzette delight

Eggs Suzette were one of Princess Diana's favourite dishes, appearing on her table at least once a week. Darren McGrady, the former chef at Buckingham Palace who served meals to the royal family for fifteen years, revealed his recipe for this dish. A delicious combination of simple ingredients can transform an ordinary breakfast into a royal feast.

Suzette is primarily associated with French crepes in orange juice and liqueur, but they have little to do with this dish. Those who are not particularly fond of sweet breakfasts and like to start the morning with a hearty meal will be tempted by Princess Diana's eggs. Here you will find potatoes, spinach, a poached egg, and hollandaise sauce to complete the creation.

McGrady, a trusted chef for the royal family for years, knew Princess Diana's tastes well and had to cook exceptionally well to work at the court. This recipe is proof that even the simplest ingredients can create an exceptional dish.

Ingredients:      

• 2 large potatoes
• 2 tablespoons butter
• 1 egg yolk
• Salt and white pepper to taste

Filling:    

• 2 cups fresh baby spinach leaves
• 1 teaspoon olive oil
• 1/16 teaspoon ground nutmeg

Eggs:        

• 1/2 cup hollandaise sauce
• 2 eggs
• 1 teaspoon white wine vinegar
• 1 teaspoon salt
• 1 teaspoon fresh tarragon, chopped

Preparation:                

1. Thoroughly wash the potatoes and place them on a baking sheet. Put them in an oven preheated to 200°C for an hour.
2. Remove from the oven, cut off the top, and scoop out the insides with a spoon.
3. Mash the scooped-out potatoes into a smooth paste, add butter, egg yolk, and seasonings to taste.
4. Place the potato paste into a piping bag and decorate the edges of the hollowed-out potato. Leave space in the centre for spinach and the egg.
5. Put the potatoes back in the oven and bake until they are golden brown.
6. Sauté the spinach in olive oil, add nutmeg, and season with salt and pepper to taste.
7. Add vinegar and salt to the water and poach two eggs.
8. On the baked potatoes, layer the spinach, add the eggs, and pour hollandaise sauce over the entire dish.
9. Sprinkle with fresh tarragon.

Serve Princess Diana's Eggs Suzette warm. Enjoy!