Baked Egg with Potato Veggie
Made from leftovers and handy ingredients that I had at the pantry. It's another quick gluten free recipe made for breakfast or serve at anytime of the day.
Ingredients
- 400 g potatoes
- 40 g onion - chopped
- 6 cherry tomatoes - cut wedges
- 40 g spinach - chopped
- 60 g cooked chicken meat, cut cubes - leftover roasted chicken
- grated mozzarella cheese
- 6 fresh prawns
- 3 eggs
Instructions
- Wash potatoes and peel skin, chop to chunks. Boil potatoes with a pinch of salt until softened for about 20-25 minutes. Drain well water and transfer the potatoes to a large bowl. Then mash the potatoes with a masher with some salt and pepper, and mix with 30g butter and some mozzarella cheese, set aside.
- Clean prawns and deveined, dap dry with kitchen paper. Season prawns with little salt. Lightly beaten eggs with dash of salt and pepper, set aside.
- While boiling the potatoes, pan fry onion and tomatoes with oil for about 2 minutes, then add spinach with some salt and pepper and continue to fry for another minute, off heat. Add cooked chicken, mix well again.
- Line a 7 inches cake pan and grease with some butter or oil. Pour in mashed potato, press evenly with a spatula.
- Drop cooked vegetables on top with fresh prawns. Pour in beaten eggs, followed by grated mozzarella cheese.
- Bake in preheated oven at 200 degrees C for about 20-25 minutes. Serve warm or cold.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!