Egg Toupinel

Egg Toupinel : Eggs Toupinel, or “à la Toupinel”, are a traditional recipe of French cuisine. This is'poached eggs served in baked potatoes cooked in their skins and topped with Mornay sauce.
The potatoes are baked whole and unpeeled, and partially hollowed out of their flesh once cooked. The cavity is stuffed with potato flesh reduced to mash potatoes with some crème fraîche, butter and a pinch of nutmeg. The egg, previously poached in boiling water, is then placed on the potato. Everything is coated with Mornay sauce and broil for a few minutes in the oven.
A common variation is to add spinach stir-fried under the egg. In another variant, the egg is broken directly into the potato and put it in the oven just long enough to coagulate the white but not the yolk.
This recipe was created in 1898 in the Parisian restaurant Maire, close to the great theaters of the city, and very famous at the end of the XNUMXth and the beginning of the XNUMXth century. The chef of the restaurant decided to baptize the recipe with the name of a protagonist of a hit vaudeville that year, Feu Toupinel, by Alexandre Bisson.
At the same time, another recipe for poached eggs, Pont-Biquet eggs, created by the chef Joseph Voiron of the neighboring restaurant, Durand, was named after another work by Alexandre Bisson, La Famille Pont-Biquet.