Spiralized Potato Breakfast Pie with Avocado and Fried Eggs
Try this Spiralized Potato Breakfast Pie with Avocado and Fried Eggs recipe, or contribute your own.
Try this Spiralized Potato Breakfast Pie with Avocado and Fried Eggs recipe, or contribute your own.
- Carbohydrate 43.285365 g
- Cholesterol 423 mg
- Fat 17.50899 g
- Fiber 8.19135000038147 g
- Protein 18.1228 g
- Saturated Fat 4.224585 g
- Serving Size 1 1 Serving (365g)
- Sodium 193.501786458333 mg
- Sugar 35.0940149996185 g
- Trans Fat 2.1724875 g
- Calories 392 calories
Step-by-step
- Preheat the oven to 400 degrees.
- In a medium mixing bowl, add in the potato noodles, drizzle with olive oil and toss together with the salt, pepper and garlic powder.
- Spray a 9" diameter x 2" pie pan with cooking spray and pack with potato noodles.
- Bake for 45 minutes or until crispy and golden brown.
- Once done, use a spatula to carefully remove the potato pie from the pan and set on a large dinner plate.
- After 40 minutes, place a large skillet over medium-high heat.
- Once heated, add in the eggs and fry until egg whites are set.
- Meanwhile, slice the avocado.
- At this point, you can divide the potato pie into two pieces for easier sharing or you can serve the pie as one and share.
- After you divide or leave as one, top with avocado slices, fried eggs and drizzle with sriracha and garnish with parsley.
- Enjoy immediately.
Yukon Gold potatoes perform the crucial structural work in this dish because their medium starch content bridges the gap between the waxy moisture required to hold thin noodles together and the floury exterior needed for browning. Tossing the raw starch strands thoroughly in oil before baking coats each individual surface, ensuring that the oven heat at 400 degrees Fahrenheit converts surface moisture into steam while simultaneously frying the exterior until it achieves a deeply golden crust. Pressing the oiled noodles firmly into a nine-inch greased pie pan eliminates internal air pockets that would otherwise trap moisture and prevent the center from crisping properly.
Chemical interactions between the warm starch, lipids, and toppings dictate the sensory experience of eating this dish. Monounsaturated fats from the sliced avocado contribute a creamy, emulsifying mouthfeel that coats the tongue, counteracting the aggressive capsaicin heat of the sriracha drizzle. When the runny yolks of the fried eggs puncture during slicing, liquid lipids mix with the potato starches to soften the rigid crust just enough without causing total structural collapse.
Timing coordination requires careful multi-tasking between oven and stovetop stations. Dropping the eggs into a medium-high skillet forty minutes into the forty-five-minute potato bake synchronizes the cooling cycles so that neither element sits long enough to toughen or sweat. Managing this dual-zone thermal environment prevents the eggs from overcooking while waiting on the crust.
Extracted starches lose structural integrity rapidly once removed from dry heat. Serving this dish immediately upon assembly prevents moisture transfer from the avocado and eggs from turning the crisp potato noodles into a dense, limp layer.
