Mashed Potatoes with Eggs and Tomato Salad

Ingredients

• Egg2 medium (100 g)
• Potato1 medium (180 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Tomato1 count (130 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

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

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

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

5. 5

   Step 5

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

6. 6

   Step 6

   Cut the tomato for the salad. Season with the remaining oil, lemon juice and a pinch of salt.

7. 7

   Step 7

   Serve the mashed potatoes with eggs and tomato salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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