Corn Tortillas with Purple Potatoes, Guacamole, & a Poached Egg


Serves 2


INGREDIENTS:

  • 4 corn tortillas

  • 2 purple potatoes

  • 1 tbsp cinnamon

  • 1 avocado

  • Salt, to taste

  • 2 eggs

  • 1 tsp vinegar

  • 3 tbsp lemon juice

  • ¼ cup Greek yogurt

  • 1 bunch cilantro leaves

DIRECTIONS:

Fill a pot with water and let boil on high heat. Add purple potatoes in until fully cooked. Once done, remove potatoes and skin and mash into a bowl. Add cinnamon and a little salt to taste.

Preheat an oven to 350 degrees. Spread potato mixture over corn tortillas and place in oven until edge of corn tortilla is browned.

In a bowl, smash avocado and mix with salt, lemon juice, and cumin.

In a food processor, combine Greek yogurt, lemon juice, and cilantro and blend.

Finally, in a separate pot filled ¾ way on medium heat. Let boil and add vinegar. Once bubbles start to form, mix into clockwise circles. Pour egg in a cup, and slowly pour cup into the water swirl. Poach for 2-3 minutes until whites have cooked.

To plate, add avocado mixture to potato. Place egg on top and drizzle Greek yogurt mixture to serve.


#brunch #eggs #mexican #glutenfree #vegetarian

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