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Rebecca Rose


Eggs and Greens Plate with Hasselback potatoes

Updated: May 28, 2021

Hasselback potatoes, fudgy eggs, edamame, smashed avocado with spring onions. This is a great alternative to the classic eggs or avo on toast. High in protein and prebiotics. All-round gut-loving goodness.

Vegetarian | Easy | Prep time 20 minutes | cooking time 1 hour including potatoes | serves 2

This tasty green brunch or lunch dish is super easy to make. I recommend preparing the potatoes the day before or earlier as they take longer to cook.

Ingredients: Serves x2

x5 new potatoes

x2 garlic cloves

14 spears of asparagus

1/2 avocado

1 organic free-range eggs

1 spring onion chopped

Extra virgin olive oil

A cup of edamame beans

Chilli flakes

Pinch of pepper

Pinch of salt

Rosemary (optional)

Thyme (optional)


For the Hasselback potatoes:

  1. Pre-heat the oven 180 degrees C

  2. Start by slicing straight down the potatoes, but avoid cutting all the way through. You can make the slices as thick as you like.

  3. Then slice a few cloves of garlic, depending on how many potatoes you use. Drizzle the potatoes with some olive oil, a dash of salt and pepper and add the small slices of garlic into the gaps of the potatoes. You can add rosemary and thyme for extra flavour. Brush enough olive oil on the outside before baking and then brush again halfway through baking. Cook for around 1 hour.

  1. Chop the woody end off the asparagus, then steam for around 5 minutes

  2. While the asparagus is cooking, place the eggs in a pan of lightly boiling water. Let them gently simmer for 7 minutes. Then place in a pan of cold water.

  3. Chop the avocado into small chunks

  4. Add the avocado to a plate and garnish with the chopped spring onion

  5. When the eggs have finished cooking, run under cold water so they're easier to peel.

  6. Add all the other ingredients to the plate when they've finished cooking

  7. Drizzle with extra virgin olive oil, chilli flakes and a pinch of pepper and Himalayan salt.


This dish contains four sources of prebiotics fibres; avocado, asparagus, potatoes and spring onion. Prebiotics are types of fibres that help feed the friendly bacteria in your gut. They go through the small intestine and become fermented when they reach the large colon.


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