Princess Diana's secret breakfast: A taste of royal elegance

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 delightful combination of simple ingredients can transform an ordinary breakfast into a royal feast.

The term 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 prefer starting 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, who was a trusted chef for the royal family for many years, knew Princess Diana's tastes well and had to excel in his cooking to serve at the court. This recipe proves 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 handfuls of fresh baby spinach leaves,
• 1 teaspoon olive oil,
• 1 pinch ground nutmeg.

Eggs:

        
• 125 ml 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 around 200°C for an hour.
2. Remove from the oven, cut off the top, and scoop out the inside 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 golden brown.
6. Sauté the spinach in olive oil, add nutmeg, and season it with salt and pepper to taste.
7. Add vinegar and salt to the water and poach two eggs.
8. Layer the spinach on the baked potatoes, add the eggs, and pour the hollandaise sauce over the entire dish.
9. Sprinkle with fresh tarragon.

Serve Princess Diana's Eggs Suzette warm. Enjoy!