Sweet potato bruch with broccoli “tzatziki”


2 sweet potatoes

1 broccoli

4-6 eggs(medium)

4-6 slices of bread

Salt and ground black pepper

Garlic powder

Extra virgin olive oil AGRIA GEA

120 gr Greek yogurt

1/2 tsp sherry vinegar


Preheat the oven to 180oC for 10 minutes.

Peel the sweet potatoes cut them in half and cover them one by one with aluminum foil.

Plate the sweet potatoes in the baking tray and cook them to 220oC for 30 minutes.

When they are ready, spice and pour on top of them the Extra Virgin Olive Oil Agria Gea.

Meanwhile, wash and cut the broccoli.

Cook it in salty boiling water for 10 minutes.

Two minutes before it’s ready, prepare a bowl with cold water and ice (ice bath)and immediately deep to it.

Leave it to rest until it’s cold.

For the croutons, season the slices of bread with garlic and pour on a little bit of extra virgin olive oil.

Bake the bread in air-grill to 180oC for 10 minutes.

For the broccoli “tzatziki”, put in a bowl the Greek yogurt, olive oil, sherry vinegar, garlic powder, seasoning and the soft part of broccoli. Mix all the ingredients together.

In the end, boil the eggs in the water for 8 minutes.

Place on your plate all the ingredients and your brunch is ready!

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Tip: for a vegetarian version you can skip the egg.