“Egg and Chips” with Raspberry Ketchup

You may do a double take when you first see this deceptively fruity breakfast. Try it yourself to start your day off with a smile!

  • 15 mins
  • Serves 4
  • Vegetarian
  • Gluten Free
  • Beginner


2 Ripe Mangoes 

1 Pot of Yeo Valley Natural Yogurt 

1 Punnet of Raspberries 


1. Peel the mangoes and cut 5-6 “chunky chips” for each person. Remove the rest of the mango flesh from the stone and place into a measuring jug along with any bits left over from cutting the chips. Blend the mango flesh with a hand-held blender until nice and smooth, push through a fine sieve to keep it all nice and smooth. Place the mango puree into a squeezy bottle to make serving easier. 


2. For the raspberry ketchup follow the same method as the mango puree – simply place all the raspberries in a jug and blend until nice and smooth with the hand-held blender and push the puree through a sieve to remove all the seeds. 


3. Arrange the mango chips on the plates. Spoon two generous circles of Yeo Valley yogurt on to the plates to resemble fried eggs, then squeeze the mango puree into the centre of the egg whites, gently pulling up as you do to get that lovely golden dome shape of the egg yolk. 


4. Serve the Raspberry Ketchup to the side 

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