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Recipe details
Baked Potato and Carrot Breakfast Terrine with Burrata
A compact savory terrine of potato, carrot, onion, and chili bound with eggs, baked until set, and served with burrata and a tangy lime-yogurt sauce.
≈ 98 kcal/100 g · ≈ 375 kcal/serving
45 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
raw potato, peeled and diced100 g
raw carrot, diced70 g
onion, finely diced40 g
red chili pepper, finely chopped15 g
large egg2 pcs
burrata60 g
lime juice15 ml
olive oil10 ml
plain whole-milk yogurt30 g
salt1 g
ground black pepper0.5 g
Cookware and utensils
small skillet
450 ml loaf pan
baking sheet
mixing bowl
whisk
parchment paper
knife
Directions
01
Heat the oven to 375°F (190°C).
Products
No products at this step
Action
preheat
Time
5 min
Temperature
375°F (190°C)
02
Heat the olive oil in the skillet.
Products
olive oil — 10 ml
Action
heat
Time
1 min
Temperature
medium heat
03
Cook the potato, carrot, onion, and chili until the vegetables begin to soften.
Products
raw potato, peeled and diced — 100 g; raw carrot, diced — 70 g; onion, finely diced — 40 g; red chili pepper, finely chopped — 15 g
Action
cook
Time
8 min
Temperature
medium heat
04
Whisk the eggs with the salt and black pepper.
Products
large egg — 2 pcs; salt — 1 g; ground black pepper — 0.5 g
Action
whisk
Time
2 min
Temperature
room temperature
05
Line the loaf pan with parchment paper.
Products
No products at this step
Action
line
Time
2 min
Temperature
room temperature
06
Transfer the cooked vegetables to the pan and pour the eggs over them.
Products
raw potato, peeled and diced — 100 g; raw carrot, diced — 70 g; onion, finely diced — 40 g; red chili pepper, finely chopped — 15 g; large egg — 2 pcs
Action
assemble
Time
2 min
Temperature
room temperature
07
Bake the terrine until its center reaches 160°F (71°C).
Products
No products at this step
Action
bake
Time
22 min
Temperature
375°F (190°C); center 160°F (71°C)
08
Mix the yogurt with the lime juice.
Products
plain whole-milk yogurt — 30 g; lime juice — 15 ml
Action
mix
Time
1 min
Temperature
room temperature
09
Place the terrine on a plate and top it with burrata and the lime-yogurt sauce.
Products
burrata — 60 g; plain whole-milk yogurt — 30 g; lime juice — 15 ml
Action
serve
Time
2 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available