Potato Avocado “Toast” with Perfectly Poached Eggs: A Healthy & Delicious Breakfast Recipe
This recipe was born out of a moment when we had no bread left but plenty of potatoes. My aunt, always the kitchen genius, turned thin slices of potatoes into golden “toast” – and we topped it with creamy avocado. It was love at first bite! It’s simple, gluten-free, and totally unforgettable. Give it a try and surprise someone at breakfast!
Ingredients
-
2 medium russet potatoes, peeled
-
1 ripe avocado
-
Juice of ½ lemon
-
Salt & pepper to taste
-
Olive oil for brushing
-
Optional toppings: cherry tomatoes, red pepper flakes, feta, or poached egg
Instructions
-
Preheat oven to 425°F (220°C).
-
Slice potatoes lengthwise into ¼-inch thick pieces.
-
Brush both sides with olive oil and place on a baking sheet.
-
Bake for 20–25 minutes, flipping halfway, until crispy and golden.
-
Meanwhile, mash avocado with lemon juice, salt, and pepper.
-
Once potatoes are done, let them cool slightly, then spread the avocado on top.
-
Add your favorite toppings and enjoy!
Notes
-
Use sweet potatoes for a slightly sweeter version.
-
Add a fried or poached egg on top for extra protein.
-
Great as a snack, lunch, or a fancy brunch bite!
Nutrition
- Calories: 280 kcal per serving
- Fat: 18g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 4g