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Crispy Potatoes With Fried Eggs, Avo, and Pesto

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5 Average Rating

This clever, no-fuss recipe proves you don’t need a full kitchen to cook something delicious. Created entirely on a sandwich press, it’s ideal for work-from-home lunches, uni students or anyone short on cooking essentials. Crispy potatoes, creamy pesto avocado and a perfectly fried egg come together for a comforting, well-balanced meal that’s simple, satisfying and big on flavour.

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Published

Ingredients

  • 1 egg
  • 2 boiled potatoes, medium sized
  • 2 tbsp Parmesan
  • 2 tbsp pesto
  • ½ ripe avocado
  • 1 tbsp olive oil
  • Salt
  • Pepper

Method

Cook Mode
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  1. Preheat your sandwich press.
  2. When hot, drizzle olive oil on base of press. Add the boiled potatoes, sprinkle the Parmesan on top of the potatoes and then squish closed with the lid. Cook the potatoes until golden and crispy, then remove from the press.
  3. Using the sandwich press again, crack the egg on the base, season with salt and pepper, and fry.
  4. While the egg is frying, whisk the pesto and avocado together until smooth.
  5. To serve, add the crispy potatoes to a plate, dollop on pesto and the avocado, and top with your fried egg.

Video

Nutrition Per Serve

  • 660g Serving size
  • 3395kJ 811kcal Energy
  • 25g Protein
  • 50g Total fat
  • 10g Saturated fat
  • 59g Carbs (total)
  • 6g Carbs (sugar)
  • 760mg Sodium
  • 12g Fibre
  • 4.1µg Vitamin D

Reviews

Overall Rating

Average Rating: 5

1 review

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