
A quick and easy breakfast or snack featuring creamy mashed Peruvian potatoes, ripe avocado, a drizzle of olive oil, and everything bagel seasoning on toasted bread.
Place the potatoes in a saucepan and cover with cold water. Add a pinch of salt.
Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Drain the potatoes well and return them to the saucepan.
Mash the potatoes with a potato masher or fork until smooth. Add salt, pepper, and milk/cream (if using) to achieve your desired consistency.
Toast the bread slices to your liking.
Spread a layer of mashed potatoes on each slice of toast.
Top with sliced or mashed avocado.
Drizzle with olive oil and sprinkle generously with everything bagel seasoning.
Serve immediately and enjoy!
Nutrition per serving (225g)
For extra flavor, add a clove of garlic to the water while boiling the potatoes.
A squeeze of lime juice over the avocado will help prevent browning.
You can add a sprinkle of red pepper flakes for a little heat.
Consider adding a poached egg on top for a more substantial breakfast.
Saucepan
Potato masher or fork
Toaster
Knife
Cutting Board
No wine pairing suggestions available for this recipe.