Delicious and Healthy Breakfast: Baked Avocado Eggs

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Ingredients

For the Potato Pancake:

• 4 large potatoes, grated
• Chopped spring onions (scallions)
• 1 chopped bell pepper (any color)
• 1 grated carrot
• 3 eggs, beaten
• 1 glass (240 ml) of milk
• 200 grams all-purpose flour
• 1 teaspoon baking powder
• Cheese (shredded mozzarella, cheddar, or a blend) to taste
• Salt and pepper to taste
• for greasing

For the Yogurt Sauce:

• Chopped 
• Plain 
• 1 tablespoon mayonnaise
• Salt and pepper to taste

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Directions

1. Preheat the Oven: Preheat your oven to 180°C (356°F).
2. Grate and Prep: Grate the potatoes using the large holes of a box grater or pulse them a few times in a food processor. Chop the spring onions and bell pepper, and set them aside.
3. Mix the Wet: In a large bowl, whisk together the beaten eggs, milk, flour, and baking powder. Season with salt and pepper to taste.
4. Combine Everything: Add the grated potatoes, chopped spring onions, bell pepper, and grated carrot to the wet mixture in the bowl. Fold everything together gently until well incorporated.
5. Grease and Bake: Grease a baking dish with Pour the potato mixture into the prepared dish and spread it evenly.
6. Cheesy Goodness (Optional): If desired, sprinkle your favorite shredded cheese over the top of the potato mixture.
7. Bake to Perfection: Bake the potato pancake in the for 25-30 minutes, or until the top is golden brown and the center is cooked through.
8. Whip Up the Sauce: While the pancake bakes, prepare the yogurt sauce in a small bowl. Combine chopped parsley, plain yogurt, mayonnaise, salt, and pepper to taste. Mix well until everything is incorporated.
9. Serve and Enjoy: Slice the hot potato pancake into wedges and serve them with dollops of the creamy yogurt sauce on the side.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Enjoy as a snack or light lunch with a fresh vegetable or fruit.

Cooking Tips

• For a crispier top, broil the pancake for the last 5 minutes of baking.
• You can use any type of cheese you like or omit it if you prefer a dairy-free version.

Nutritional Benefits

• Potatoes: Provide complex carbohydrates and fiber for sustained energy.
• Spring Onions and Bell Peppers: Rich in vitamins and antioxidants.
• Carrots: High in beta-carotene, which supports eye health.
• Yogurt: Offers probiotics for digestive health and protein for satiety.

Dietary Information

• This recipe is vegetarian and can be made gluten-free by using gluten-free flour.
• To make it dairy-free, substitute with a dairy-free milk and cheese alternative.

Storage Tips

• Store leftovers in an 
• in the  for up to 3 days. Reheat in the oven to maintain crispiness.
• The yogurt sauce can be stored separately in the fridge for up to 5 days.

Enjoy!