Mashed Potatoes with Eggs and Asparagus

Ingredients

• Potato1 medium (180 g)
• Egg2 count (110 g)
• Asparagus1 cup (140 g)
• Milk2 tablespoon (30 ml)
• Butter1/2 tablespoon (15 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Peel and chop the potato. Boil for 10-12 minutes.

2. 2

   Step 2

   For the mashed potatoes, place the cooked potato in a bowl and mash until creamy.

3. 3

   Step 3

   Mix with the butter, milk, salt and pepper to taste. Set aside.

4. 4

   Step 4

   At the same time, cut off the ends of the asparagus and place in a pot with boiling water. Boil for 3 minutes, drain and set aside.

5. 5

   Step 5

   Once heated, crack the eggs and place in the pan.

6. 6

   Step 6

   Cook for 3-4 minutes or until the egg whites set.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mashed Potatoes with Eggs and Asparagus can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.