Dranks made of potatoes and carrots with liquid yolk inside - simple and tasty

Crunchy on the outside and tender inside potato and carrot dranics, complemented by liquid yolk and toasted, will be a great option for a hearty breakfast. The recipe shared culinary blogger, writes sb.by.

The ingredients

Potatoes - 250g

Carrots - 100g

Eggs, 3 pcs.

Salt is to taste

Ground black pepper - to taste

Bread for toast - at will

Vegetable oil for frying

Preparation

1. Peel the potatoes and carrots, rub on a coarse grater and transfer to boiling water. Boil the vegetables for 10 minutes.

2 While the vegetables are being cooked, roast the slices of bread in a dry pan or in a toaster.

3 Throw the vegetable mixture on the coop and let the extra liquid drain. Then move the vegetables into a deep bowl, salt and pepperchit.

4. Separate the proteins from the yolks. Add protein to vegetables and mix thoroughly. Save the yellows - they will be needed later.

5. Warm up the pan with a little vegetable oil. Lay out the vegetable mass in portions, forming small slides. In the center of each make a depression.

6. When the lower side of the tanneries is slightly brown, carefully place egg yolks in the depressions.

7 Carefully turn the cupboards yolk down and roast for another 1-2 minutes so that the yolk warms but remains liquid and tender.

8 Serve vegetable tans on crispy toast immediately after cooking. If you wish, decorate with fresh greens.

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