Crispy Potatoes With Baked Eggs And Pesto Yogurt

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)
CAL
1637
FAT
217%
CHOL
215%
SOD
123%

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Ingredients for 1 serving

About 6 small potatoes (I used Yukon Gold and Peruvian Purple), cut into 1-inch chunks

1 tablespoon olive oil

1/2 teaspoon salt

2 eggs

Freshly ground pepper

1 garlic clove

2 tablespoons sliced almonds, toasted

1 cup basil leaves

Salt to taste

½ lemon, juiced

2 tablespoons olive oil

1 tablespoon grated parmesan

1/4 cup Greek yogurt (0% or 2%)

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