Blueberry Honey Egg Toast with Cucumber and Potato
What Started it all:
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This delightful dish combines the sweetness of blueberries and honey with the heartiness of potatoes and the freshness of cucumbers, all served on crispy toast. Perfect for a brunch or a light lunch, this recipe serves four and is sure to impress!
Ingredients
- 4 slices of bread
- 1 cup fresh blueberries
- 4 large eggs
- 2 medium potatoes, peeled and diced
- 1 cucumber, thinly sliced
- 4 tablespoons honey
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Prepare the Potatoes: In a pot of boiling salted water, add the diced potatoes. Cook until tender, about 10-12 minutes. Drain and set aside.
- Cook the Eggs: In a frying pan, heat a little olive oil over medium heat. Crack the eggs into the pan and cook to your desired doneness. Season with salt and pepper.
- Toast the Bread: While the eggs are cooking, toast the slices of bread until golden brown.
- Assemble the Dish: Once the toast is ready, place each slice on a plate. Top each slice with a spoonful of the cooked potatoes, followed by a layer of fresh blueberries.
- Add Cucumber and Honey: Arrange the sliced cucumber on the side of each toast. Drizzle honey over the blueberries and potatoes for a touch of sweetness.
- Serve: Serve immediately while the toast is warm and the eggs are fresh.
This Blueberry Honey Egg Toast is not only visually stunning but also packed with flavors and textures. The combination of sweet and savory elements makes it a fantastic dish that everyone will love. Enjoy your meal!