Mashed Potatoes with Egg, Broccoli and Yogurt Dressing

Ingredients

• Egg2 medium (100 g)
• Potato1 medium (180 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Broccoli1 cup (90 g)
• Plain Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10-12 minutes or until soft.

2. 2

   Step 2

   Then cut the broccoli into small florets, wash and boil in a pot.

3. 3

   Step 3

   Once heated, crack the egg and cook until the white sets. This will take about 3-4 minutes. Remove.

4. 4

   Step 4

   At the same time, heat half the oil in a pan over medium-high heat.

5. 5

   Step 5

   Once heated, crack the egg and cook until the white sets. This will take about 3-4 minutes. Remove.

6. 6

   Step 6

   For the mashed potatoes, place the cooked potato in a bowl and mash until the potatoes reach your desired consistency.

7. 7

   Step 7

   Mix with the butter and milk until creamy. Season with salt and pepper.

8. 8

   Step 8

   For the dressing, mix the plain yogurt with mustard and lemon juice. Add salt and pepper to taste.

9. 9

   Step 9

   Serve the mashed potatoes with eggs, broccoli and yogurt dressing in a plate. You can sprinkle with oregano or any herb you like.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mashed Potatoes with Egg, Broccoli and Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.