Potato Avocado “Toast” With Perfectly Poached Eggs

When I started the Whole 30 Challenge, one of the things I knew I would miss the most (besides chocolate) was my morning Avocado Toast with a Perfectly Poached Egg. I knew I had to find a way to get my breakfast fix while staying on plan. I came up with a great solution if I do say so myself: Potato Avocado “Toast” with a Perfectly Poached Egg!
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Potato Avocado "Toast" With Perfectly Poached Eggs
The “toast” is not bread but a crispy hash brown patty, topped with mashed avocado and then a perfectly poached egg!

Potato Avocado "Toast" with Perfectly Poached Egg

 To follow the Whole 30 meal template you would need to add a second egg because protein should be the size of your palm, but the photos looked better with just one egg (we food bloggers need those Pinterest worthy pictures!) Add a small helping of leftover veggies from the night before and you have yourself a delicious Whole 30 breakfast!

Potato Avocado "Toast" with Perfectly Poached Egg

Don’t Know How to Poach an Egg?

I have you covered! I have a video tutorial that shows you step by step how to do it.

The hash brown patty is simply a combination of potatoes (white or sweet), egg, almond flour or cassava flour, chives and a little arrowroot. Arrowroot is an alternative to corn starch. It works as the ‘glue’ that holds our patty together while allowing this breakfast to remain grain free! You can find it at almost any super market. This recipe makes about six patties. I save the extra patties in the fridge and reheat them for several days. I have not yet frozen them but assume they would freeze well too.

Potato Avocado "Toast" with Perfectly Poached Egg


Let Me Tell You a Little About My Ceramic Pan

I have tried several ceramic pans in the last couple of years. I love that they are non stick and non toxic (no chemical coating needed!) The problem was that I couldn’t afford the crazy expensive ones, so I bought the cheap ones at the grocery store and a home goods store. I really liked them… at first. But within a few months the white ceramic coating was stained and chipped and no longer non stick. I also disliked that they weren’t oven safe. I got the pan above from Xtrema Ceramic a few months ago but didn’t want to share it until I was sure it wouldn’t stain, chip or become less non stick. I have had it for long enough I feel safe telling you I love it! It’s a solid, heavy pan that cooks evenly and can be transferred from cooktop to oven. The pan and handle are one piece which means the handle will never come loose, but does heat up. A protective silicon handle cover (you can see it in the photo) is provided for protection. I will definitely be adding more to my collection as I replace older pots and pans. 

Potato Avocado "Toast" with Perfectly Poached Egg


The Recipe: Potato Avocado “Toast” with Perfectly Poached Eggs

Tips, variations and what you will need:  a food processor. If you don’t have one, a box grater will do (affiliate links). Learn to poach the perfect egg by watching this video tutorial. My marble and wood serving board can be found here. You will need almond flour or cassava flour. Cassava flour holds together better than the almond flour but is usually only available online. It is the closest grain free version of flour I have ever found! Variations: add bacon, tomato, prosciutto, sausage, asparagus spears…whatever your little heart desires.
If you would like more healthy Whole 30/ Paleo recipes please join The Organic Kitchen Facebook Page and follow my Whole 30 Pinterest Board

4.9 from 11 reviews
Potato Avocado "Toast" with Perfectly Poached Eggs
Prep time
Cook time
Total time
A healthy toast alternative. Whole 30 compliant. Makes about six patties. Save extra patties in the fridge and reheat in pan with a little clarified butter the next day or two! I offer two grain free options for this recipe: almond flour and cassava flour. Cassava works much more like flour and holds together better. Of course if you are not following Whole 30 you can use any flour you wish.
Recipe type: Breakfast
Serves: 6
  • For potatoes:
  • 5 cups grated potato (white or sweet potato)
  • 1 tsp sea salt
  • 1 egg
  • ¼ cup cassava flour or almond flour (cassava holds the patty together better! Of course if you aren;t on Whole 30 you can use regular flour)
  • 1 tablespoon arrowroot powder or cornstarch (Whole 30 use arrowroot)
  • ½ tsp freshly ground pepper
  • 3 Tablespoons chives, chopped and divided
  • 3 tablespoons butter, or clarified butter (Whole 30 use clarified)
  • For topping:
  • 1 ripe large avocado, mashed (1 large avocado usually tops 4 patties)
  • 2 poached eggs per potato patty
  • 1 tablespoon distilled white vinegar
  1. Instructions:
  2. Grate potatoes using food processor or box grater.
  3. Place in bowl. Sprinkle with sea salt and stir well.
  4. Place potatoes between paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your patty will be, so squeeze! You may have to repeat three or four times to remove all the moisture.
  5. Place grated potatoes in a bowl.
  6. Add egg, and your choice of flour. Mix well. Add arrowroot powder and chives (reserving one 1 T for garnish).
  7. Mix well.
  8. Take a ½ cup at a time and form into patties.
  9. Heat a pan on high heat. Add clarified butter. When butter is very hot add potato patties.
  10. While potatoes cook mash avocado with a fork.
  11. Cook till golden brown (about 3-4 minutes) gently turn. You may need to add a little more fat to the pan so the second side doesn't stick.
  12. Cook second side till golden brown. (turn down heat if pan is too hot by now)
  13. Start a small pot of water and 1 Tablespoon white vinegar to boil for eggs. (poaching instructions below)
  14. Remove potato patties from pan and top with mashed avocado and poached eggs. Sprinkle with sea salt and freshly turned pepper. Garnish with remaining chives.
  15. To Poach Eggs: I highly recommend watching the video above
  16. Fill a small pot with a 3" of inches of water, add 1 T distilled white vinegar.
  17. Bring to a rolling boil.
  18. Use a large spoon to stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then gently pour the eggs right in the center of the vortex.
  19. Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
  20. Remove from water with a slotted spoon or fish spatula and place eggs on paper towels to absorb extra water. You can use the same water to poach more eggs.
  21. Gently turn eggs over to get all the water out.



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post tags: whole 30, grain free, gluten free, dairy free, breakfast

45 thoughts on “Potato Avocado “Toast” With Perfectly Poached Eggs

  1. Several things. I think I signed up for your email last time instead of commenting. Whoopsies. Your emails are great, though. Love your photos. For reals, LOVE.YOUR. PHOTOS. I didn’t think potatoes were allowed on whole 30. Beautiful perfectly gooey egg as well.

  2. Oooh, yummy! I’ve never had avacado toast with anything but avacados and spices on it (vegan, here!) but I think my sister would go nuts for this. She LOVES eggs! It looks great, thank you! 🙂

  3. Hello, I am going to try this later this morning and had a question for you. I your recipe you say two eggs per potato patty, but in your pic you only have one…What should I follow?

  4. I tried this tonight with sweet potatoes. I squeezed them out, and followed the directions, but mine did not stick together very well. Even so, it was still really good. Do you have any suggestions for next time? Tia!

    • What flour did you use? Regular, GF, Cassava, or almond meal? I have found the almond meal works the least well but is often the most available grain free choice. Cassava works better but is kind of pricy. Gluten free or regular work the best (of course lol) but aren’t grain free. So, if you want them grain free, I recommend making sure you really smash them down with the spatula and let them cook till crispy, only turning one time. The more you turn them the more likely they are to break. I hope that helps!

  5. Cant wait to try this! I have frozen hash browns. Do you think they would work, and would I still need to add egg & flour?

    • I have not tried it but would imagine they would work. I would read the label and see if they already added ingredients to make the potatoes stick together. If not add it! Thanks for commenting:)

  6. Had to let you know that I found this recipe during my last week of Whole30 and here I am on day 55 and I cannot stop making this one for breakfast!!! This recipe really was a lifesaver at the end of the 30 days, when I was running out of breakfast options…truly one of my absolute favorites over the entire journey — and one I have now shared numerous times with others!!! Thank you so much!!!

  7. Love this! Starting whole 30 next week and prepping these patties to freeze as emergency meals. Do you think coconut flour would work just the same? I have tons of it and trying to avoid buying more unnecessary ingredients. Also, any advice on freezing and thawing time would be appreciated!

    • I have never frozen them myself so I don’t know. I have not tried coconut flour but I would imagine it would work well. Let me know if you try it. Cassava flour is the most like actually flour that I have ever tried.

      • Just doubled the recipe and froze a bunch to prepare for my whole30. I totally messed up, wasn’t paying attention and added SIX TABLESPOONS OF CLARIFIED BUTTER to the patty mixture. So now I fee like an idiot but maybe I won’t even need to grease the pans. Let you know how they turn out. Also used coconut flour since I had it on hand.

  8. These are AMAZING! I used frozen organic hash browns, which made it easier. Really amazing flavor with the ghee butter. Will definitely make again. Yum!

  9. I saw a similar approach to traditional avocado toast with hash brown patties made from shredded cauliflower- have you tried this? Your looks delicious btw:)

  10. Great recipie! Really satisfying and hopefully a good way to not “be over eggs” during my first whole 30. I was just wondering what way you found to be the easiest to reheat. I just want to make sure they keep their flavor and texture the best I can.
    Thank you!

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