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Privacy NoticeThe chef who served the Royal family for an impressive 15 years has opened up about Princess Diana’s go-to lunch dish. In a heartfelt video posted on his YouTube channel to mark what would have been Princess Diana’s 60th birthday, Darren McGrady revealed the late Princess of Wales’ love of “comfort foods” – those cosy, home-cooked meals she enjoyed with her sons, Prince William and Prince Harry. He shared that “one of her favourite meals” was the simple yet satisfying eggs Suzette, primarily a baked potato crowned with eggs. In his story, Darren said: “Egg Suzette – you can see why it was one of the Princess Diana’s favourites. She requested it at least once a week.” He also noted the dish’s straightforwardness and indulgence, saying: “She loved that poached egg on top, a little hollandaise sauce and some spinach on the bottom,” reports the Express.
Diana’s royal chef has revealed she loved comfort food with her sons
(Image: (Image: Getty))
To make this dish, you start by baking a raw jacket potato until it’s perfectly soft inside, then let it cool after taking it out of the oven. Then you slice it down the middle to create two halves and scoop out the fluffy interior, being careful to leave the skin intact as it serves as a “shell” for the filling. First, a touch of butter, a hint of egg yolk, and a sprinkle of seasoning are mixed into the fluffy potato to create a “nice glaze” that will be piped back into its original shell with artistic flair. A simple mashing achieves the ideal consistency for piping, allowing for minor lumps as long as they can pass through the nozzle. Transfer the mashed potato mix into a piping bag or a DIY version made from a sandwich bag with a snipped corner, and pipe it around the edges of the hollowed-out potato skins. Sign up to OK!’s royal newsletter to get updates sent to your inbox for free
Chef Darren McGrady has shared his eggs Suzette recipe
(Image: (Image: (Image: Darren McGrady youTube)))
Place the potatoes on a baking tray and roast them in a preheated oven at 400C until the rims turn a gorgeous golden brown. Meanwhile, prepare a bain-marie by boiling water in a saucepan and setting a heatproof bowl on top. In the bowl, whisk together egg yolks and some melted butter, monitoring the heat closely; if it gets too hot, remove from the heat and blend in more butter, along with a splash of lemon juice, salt, and pepper to “make a nice sauce.” Keep the sauce warm while poaching an egg in the simmering water of the saucepan, seasoned with just a pinch of salt. Meanwhile, in a separate pan, wilt fresh spinach with a little olive oil, seasoning with salt and pepper until it’s just right. To serve, place the sauteed spinach in the centre of the potato, crowned with the gently poached egg. Serve up this robust dish and finish it off by drizzling a luscious, buttery egg yolk sauce on top. Sprinkle with fresh green onions, parsley, or tarragon to add an extra burst of flavour. “She didn’t always eat the shell, but I mean, that’s a meal in itself,” Darren remembers.Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnPrince HarryPrince WilliamPrincess Diana
