Made with AI
Open-Faced Egg and Potato Toasts with Cucumber-Tomato Relish
Ingredients
- 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
Spoon the scrambled eggs over the potato layer.
- 10
Top each open-faced toast with the cucumber-tomato relish.
- 11
Serve immediately while the toast is crisp and the eggs are warm.
