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Open-Faced Egg and Potato Toasts with Cucumber-Tomato Relish

Name: Open-Faced Egg and Potato Toasts with Cucumber-Tomato Relish
Total time: 30 min
Ingredients: 8 bread slices; 6 large eggs; 400 g potatoes; 300 g cucumber; 300 g tomatoes; 120 ml whole milk; 100 g Greek yogurt; 1 tablespoon olive oil; 1 teaspoon lemon juice; 1 teaspoon chives; 1/2 teaspoon salt

30 min 433 kcal per serving Easy

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Ingredients

4 Servings

bread slices8 slices
large eggs6 large eggs
potatoes400 g
cucumber300 g
tomatoes300 g
whole milk120 ml
Greek yogurt100 g
olive oil1 tablespoon
lemon juice1 teaspoon
chives1 teaspoon
salt0,5 teaspoon

Instructions

1
Peel the potatoes if desired, cut them into small chunks, and place them in a pot. Cover with water and boil until tender, about 12-15 minutes.
2
Drain the potatoes well, then mash them with the Greek yogurt and about
3
25 teaspoon of the salt until smooth and creamy. Keep warm.
4
Dice the cucumber and tomatoes into small pieces. In a bowl, combine them with the lemon juice, chives, and a small pinch of the remaining salt. Set the relish aside.
5
Crack the eggs into a bowl, add the whole milk and the remaining salt, then whisk until fully combined.
6
Heat the olive oil in a nonstick skillet over medium-low heat. Add the egg mixture and cook gently, stirring often, until softly scrambled and just set.
7
Toast the bread slices until golden and crisp.
8
Spread a layer of warm mashed potato over each toast slice.
9

Open-Faced Egg and Potato Toasts with Cucumber-Tomato Relish

Ingredients

Instructions

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