Potato Avocado “Toast” with Perfectly Poached Eggs
This twist on classic avocado toast brings cozy comfort with a golden, crispy potato base and perfectly poached eggs on top. It’s a hearty, Whole30-friendly way to start your day, blending creamy, crispy, and savory in every bite. Whether you’re making brunch for guests or just treating yourself, this one’s sure to satisfy.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
Ingredients
For Potato Patties
5 cups grated white or sweet potato
1 tsp sea salt
1 large egg
¼ cup cassava flour (or almond flour)
1 tbsp arrowroot powder (or cornstarch)
½ tsp ground black pepper
3 tbsp chives, chopped (divided)
3 tbsp butter or ghee
For Topping
1 ripe large avocado, mashed (enough for 4 patties)
2 poached eggs per patty
1 tbsp distilled white vinegar (for poaching eggs)
For Topping
1 ripe large avocado, mashed (enough for 4 patties)
2 poached eggs per patty
1 tbsp distilled white vinegar (for poaching eggs)
Instructions
Make Potato Patties
In a bowl, combine grated potatoes, salt, egg, flour, arrowroot, pepper, and 2 tbsp chives. Mix well.
Form into patties and cook in a skillet over medium heat with butter/ghee for 3–5 minutes per side until golden and crisp. Set aside.
Poach Eggs
Bring a pot of water to a gentle simmer. Add vinegar.
Crack each egg into a small bowl, swirl the water, and gently drop the egg in.
Poach for 3–4 minutes for a runny yolk. Remove with a slotted spoon.
Assemble “Toasts”
Spread mashed avocado over warm potato patties.
Top each with 2 poached eggs. Sprinkle with remaining chives.
Notes
Crispy, creamy, and oh-so-satisfying—this is avocado toast with soul.
Nutrition
- Calories: 320
- Fat: 22g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g