Petit-déjeuner
Mini Breakfast Hashbrowns
30 minPour 3Nutri-Score C€€
C
30 min
30 minMini Breakfast Hashbrowns
recette de
Meghan: Food & Travel Blogger
@arewehavingdessert
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
hashbrownsProduits frais9 morceaux
eggsProduits laitiers3 morceaux
avocado (finely sliced)Fruits et légumes0,3 morceaux
streaky bacon (cooked until crispy, finely chopped into a crumb)Viandes4 morceaux
Greek yoghurtProduits laitiers40 g
butter (melted)Produits laitiers22 g
dried dillÉpices1 g
garlic (crushed)Fruits et légumes1 morceau
saltÉpices2 g
black pepperÉpices1 g
par portion
Nutrition
303kcal
- Glucides
- 26 g
- Protéines
- 11 g
- Lipides
- 17 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
Fouet
Poêle
pas à pas
Préparation
- Étape 1
Cook the hashbrowns
- Place the hashbrowns on a baking tray and cook in the oven as per the packet instructions until golden and crisp.
- Étape 2
Whisk the eggs
- Whisk the eggs together in a bowl and set aside for later.
- Étape 3
Make the garlic dill yoghurt
- Add the crushed garlic, dried dill, salt and pepper to the Greek yoghurt and mix together.
- Étape 4
Crisp and crumb the bacon
- Cook the streaky bacon until nice and crispy.
- Chop it finely to make a bacon crumb.
- Étape 5
Slice the avocado
- Finely slice the avocado.
- Étape 6
Scramble the eggs
- Heat the butter in a pan and once melted add the whisked eggs.
- Take them off the heat before they are fully cooked, as they will keep cooking in the pan.
- Season with salt and pepper.
- Étape 7
Assemble and serve
- Load the cooked hashbrowns with the avocado, scrambled eggs, a good dollop of the Greek yoghurt and a sprinkle of bacon.
- Season and enjoy.