Mexican Potato and Eggs
One of my favourite lazy Sunday brunch recipes is for Mexican Potato and Eggs. It does take about 30 minus in the oven but is definitely worth the wait.
The base of this dish is crispy oven baked potatoes with Mexican seasoning. I've topped them with diced avocado, fresh salsa and perfectly poached eggs. These little bowls of goodness are the perfect start to any day.
Breakfast Time
If you enjoy savoury breakfasts then you might want to try out my recipe for Mexican Sweet Potato Toasts. You can find the recipe and post by clicking here: Mexican Sweet Potato Toasts.
At the moment I'm working on a couple of sweet breakfast pastry recipes. One for blueberry almond croissants and another for cinnamon swirl pastries. I'll be sure to have them photographed and written up soon as as possible.
All my other breakfast recipes can be found here: Breakfast.
Free From Alternative
Mexican Potato and Eggs are naturally gluten and dairy free making it perfect if a member of your family has special dietary requirements. If you need more gluten and diary free recipes then head over to my sister site. I have over 1,000 free from recipes which you can check out here: https://www.freefromfavourites.com.
Enjoy!
Fiona
Try something new for breakfast with my recipe for Mexican Potato and Eggs with diced avocado and fresh tomato salsa.
- 350 g potatoes (diced)
- 1 tbsp olive oil
- 1 tsp fajita seasoning
- 2 eggs
- 1 avocado (diced)
- 2 tbsp tomato salsa
- salt and pepper (for seasoning)
- Preheat the oven to 180 oC
- Place the potatoes, olive oil, fajita seasoning and salt and pepper into a bowl and mix until well coated
- Place on a baking sheet and bake in the oven for 30 minutes
- While the potatoes are baking fry your eggs in a little olive oil or poach in boiling water
- Plate up the potatoes, eggs, avocado and salsa
- Season with salt and pepper