Paleo vegetarisch zero waste zu Abend zu Mittag zum Frühstück

Die Kartoffeln mit den Eiern

Eier mit Kartoffeln und Ziegenfrischkäse

Serves: 4
Preparation time: 15-20 min


This is #2 of my breakfast series: an egg & potato cake with fresh parsley and spring onion. It is pretty satisfying on a cold monday morning like today’s & very easy to make. You should cook the potatoes in advance though – they can be stored in the fridge for about 3 days when cooked to the bite.

Feel free to play around with the ingredients: leave out the srping onions, replace the parsley with basil or oregano, add slices of tomatoes or spice up the whole thing with a little bit of chili.



  • 500 g cooked potatoes
  • 6 eggs
  • one handful of chopped parsley
  • one handful of srping onion
  • 1 cup goat cream cheese
  • olive oil
  • salt & pepper




  1. Slice the cooked potatoes and place in a casserole dish.
  2. Preheat the oven to 180°C.
  3. Chop parsley & spring onion and combine with the potatoes.
  4. Add about 3 tbsp of olive oil, season with slt & pepper and gently combine.
  5. In a small mixing bowl whisk the eggs with a fork for a few seconds and pour over the potatoes.
  6. Bake for about 10-15 minutes until the eggs are done.
  7. To serve just add a little bit of creamy goat cheese and sprinkle with sea salt & parsley.


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