This English breakfast-inspired meal is as photogenic as it is delicious. First, potatoes are spiralized and baked until crispy. A baked tomato is a classic component of English breakfast; in this recipe, it sits atop homemade guac with a sprinkling of aromatic walnut Parmesan. Some freshly prepared simple guacamole helps to keep this little tower intact and is a creamy and delicious addition to balance out the crispy potatoes. It makes the dish perfect for a brunch with friends or family or it can be served for lunch, dinner, or as an appetizer.

Potato Nests With Roast Tomato, Guac, and Walnut Parmesan [Vegan, Gluten-Free]

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Serves

6 nests

Cooking Time

40

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Ingredients

For the Potato Nests:

  • 6 small potatoes
  • 1 teaspoon olive oil
  • A pinch of sea salt, black pepper, and smoked paprika

For the Guacamole:

  • 1 avocado
  • 1 teaspoon lime juice
  • A pinch of salt and black pepper

For the Baked Tomato:

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Preparation

  1. Preheat oven to 425°F.
  2. Scrub the potatoes clean, then spiralize and transfer to a bowl. Add olive oil and seasonings and stir until everything’s evenly coated. Form six nests on a baking sheet and bake for 20-30 minutes until golden and crispy.
  3. Wash tomatoes and cut in half. Top with each a teaspoon of walnut parmesan, put on a baking sheet and put into the oven as well.
  4. Cut up a ripe avocado, mash and add lime juice and seasoning. Set aside.
  5. Once the potato nests are crispy and golden, the tomatoes are baked, and the walnut Parmesan on top got some color, remove from the oven.
  6. Assemble by dividing the guacamole on top of the potato nests and finish with each a baked tomato.
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