Turn on the oven th.8 (240°C). Wash and dry the potatoes. Prick them with a few strokes of a fork, put them in an oven dish, sprinkle them with oil and cook them for 1 hour, turning them from time to time.
About ten minutes before taking the potatoes out of the oven, cook the eggs so that they are soft:immerse them for 6 minutes in boiling water, then peel them.
Cut hats in the potatoes and using a spoon, scoop out the flesh without piercing the skin. Mix the flesh with the cream and the chives, salt and pepper, then add the grated nutmeg. Heat the preparation in a small saucepan, stirring, then divide it into the potatoes.
Put an egg on each potato, decorate with sprigs of chervil, put the hats back on and serve immediately with a good well-seasoned salad.
About the BF 15:
On the stalls from July to March, the BF 15, a cross between Belle de Fontenay and flava, with firm, dark yellow flesh.
Elongated in shape with yellow skin, it excels especially in gratins, steamed and browned.
