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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Avocado potato hash brown 'toast' with perfectly poached eggs is a healthy, Paleo & whole30 take on avocado toast! Grain free, paleo, dairy free and made with real food ingredients!

The “Toast”:

The “toast” is not bread but a crispy hash brown patty, topped with mashed avocado and then a perfectly poached egg! I have only made this recipe using fresh potatoes, but have heard from several followers that they used compliant frozen hash browns, thawed them, and squeezed out the water and they work really well. I am all about a time saver as long as it’s compliant and works well!

Avocado potato hash brown 'toast' with perfectly poached eggs is a healthy, Paleo & whole30 take on avocado toast! Grain free, paleo, dairy free and made with real food ingredients!

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!

Avocado potato hash brown 'toast' with perfectly poached eggs is a healthy, Paleo & whole30 take on avocado toast! Grain free, paleo, dairy free and made with real food ingredients!

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, a little flour (if on Whole 30 use 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.

Avocado potato hash brown 'toast' with perfectly poached eggs is a healthy, Paleo & whole30 take on avocado toast! Grain free, paleo, dairy free and made with real food ingredients!
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Avocado potato hash brown 'toast' with perfectly poached eggs is a healthy, Paleo & whole30 take on avocado toast! Grain free, paleo, dairy free and made with real food ingredients!

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

Tips, variations and what you will need:  If you are using fresh potatoes 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. If you are keeping this recipe grain free 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.

4.94 from 16 votes
Potato Avocado "Toast" with Perfectly Poached Eggs
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

If you prefer to use frozen hash brown potatoes be sure to thaw them and squeeze out all the moisture before forming patties. If you use almond or cassava flour this recipe is Whole 30 compliant. 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. Makes about six patties. Save extra patties in the fridge and reheat in pan with a little clarified butter the next day or two!

 

Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, easy brunch recipe
Servings: 6 patties
Author: Linda Spiker
Ingredients
For potatoes:
  • 5 cups grated potato white or sweet potato
  • 1 tsp sea salt
  • 1 large 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
Instructions
  1. Grate potatoes using food processor or box grater.
  2. Place in bowl. Sprinkle with sea salt and stir well.
  3. 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.
  4. Place grated potatoes in a bowl.
  5. Add egg, and your choice of flour. Mix well. Add arrowroot powder and chives (reserving one 1 T for garnish).
  6. Mix well.
  7. Take a 1/2 cup at a time and form into patties.
  8. Heat a pan on high heat. Add clarified butter. When butter is very hot add potato patties.
  9. While potatoes cook mash avocado with a fork.
  10. 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.
  11. Cook second side till golden brown. (turn down heat if pan is too hot by now)
  12. Start a small pot of water and 1 Tablespoon white vinegar to boil for eggs. (poaching instructions below)
  13. 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.
  14. To Poach Eggs: I highly recommend watching the video above
  15. Fill a small pot with a 3" of inches of water, add 1 T distilled white vinegar.
  16. Bring to a rolling boil.
  17. 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.
  18. Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
  19. 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.
  20. 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

Zucchini Fritters with Lemon Ricotta (with Gluten Free Option)

Fritters. It’s fun to say. And fritters are fun to eat. Fritters are pretty much anything mixed with an egg, herbs and flour, shaped into a patty and cooked in butter till crispy and golden. Zucchini is ideal for making fritters. I top these with a mixture of lemon zest and ricotta cheese, but of course the topping is totally optional.

Zucchini Fritters with Lemon Ricotta (with Gluten Free Option)

 

Zucchini Fritters are an excellent side dish because they go with just about any main course. As always, I recommend making extra and reheating for breakfast the next day…or two…or three!

The process of making a fritter is really simple. Just grate zucchini in a food processor. If you don’t have one, a box grater will do (affiliate links).

Zucchini Fritters with Lemon Ricotta (with Gluten Free Option)

Place zucchini in a colander and mix with sea salt, allow to sit for ten minutes. Then either press between paper towels or wring in a clean cloth till excess moisture is gone. Looking at this photo I realize I need a prettier colander…like this one. (affiliate link)

Zucchini Fritters with Lemon Ricotta (with Gluten Free Option)

Mix with eggs, herbs and flour, form into patties and fry in butter. I like a cast iron pan for this job. (affiliate link)

Zucchini Fritters with Lemon Ricotta (with Gluten Free Option)

You can serve as is, or top with a mixture of ricotta and lemon zest. I use a microplane (affiliate link) for this job. Always scrape just until the white is exposed and move to a new area. I love this job because the zest smells heavenly.

Zucchini Fritters with Lemon Ricotta (with Gluten Free Option)

When fritters are crispy and brown, top with ricotta and serve!

Zucchini Fritters with Lemon Ricotta (with Gluten Free Option)

The Recipe: Zucchini Fritters with Lemon  Ricotta

You will need: A food processor or box grater. A microplane and cast iron pan. I used this arrowroot powder (if you prefer not to use corn starch) and this gluten free flour if you want to avoid gluten. (affiliate links)

5 from 4 votes
Zucchini Fritters with Lemon Ricotta (Gluten Free Option)
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 

An easy and healthy side dish. Always save extra for the next days breakfast. Just reheat in pan and serve with eggs!

Course: Side Dish
Cuisine: American
Keyword: easy breakfast recipe, easy side dish recipe
Servings: 8 servings
Author: Linda Spiker
Ingredients
  • 3 large zucchini grated (about 5ish cups, doesn't have to be spot on)
  • 1 tsp sea salt
  • 1 egg
  • 1/4 cup all purpose flour or gluten free flour
  • 1 tablespoon arrowroot powder or cornstarch I prefer arrowroot for thickening but both work fine
  • 1/2 tsp freshly ground pepper
  • 4 Tablespoons chives chopped and divided
  • zest of one small lemon
  • 3 tablespoon butter or olive olive oil
Lemon Ricotta Topping (optional):
  • 1/2 cup whole fat ricotta
  • zest of one small lemon
Instructions
  1. Grate zucchini place in colander. Sprinkle with sea salt and stir well. Place colander in sink and allow to sit for 10 minutes.
  2. Well zucchini sits, prepare other ingredients.
  3. Use a fork to combine cheese and lemon zest.
  4. After zucchini rests, place between paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your fritter will be, so squeeze!
  5. Place zucchini in a large bowl.
  6. Add egg, your choice of flour, arrowroot or cornstarch, pepper, lemon zest and 3T chives (reserving one 1 T for garnish). Mix well.
  7. Take a third of a cup at a time and form into patties.
  8. Heat a pan on high heat. Add 1 T butter or olive, coat pan evenly . When butter is very hot add zucchini patties.
  9. Cook till golden brown (about 3-4 minutes) gently turn, you may need to lower heat now.
  10. Cook second side till golden brown. (turn down heat if pan get too hot by now)
  11. Work in batches, carefully wiping down pan between and adding more butter or oil for next batch.
  12. Top with lemon ricotta. Garnish with remaining chives. Serve

 

 

Zucchini Fritters with Lemon Ricotta (with Gluten Free Option)

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Poached Eggs Over Zucchini Hash

I am part Irish. My mother’s grandparents traveled across the sea to the United States on a boat. In fact, my father’s parents also immigrated, but they came from Germany and Denmark. Brave pioneers my grandparents. In honor of my half Irish roots I will be posting green recipes until St. Patrick’s day.

I am going to kick things off with this amazing “Poached Eggs Over Zucchini Hash” recipe!

Poached Eggs Over Zucchini Hash

Perfect for breakfast, lunch or dinner.

Poached Eggs Over Zucchini Hash

Start to finish this meal takes 15 minutes. Notice how the shallots are caramelized and the zucchini is perfectly browned? The key is keeping the heat on medium while caramelizing the shallots and then turning it up to brown the zucchini quickly, so they are crisp and not soggy.

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Poached Eggs Over Zucchini Hash

Learn to Poach an Egg!

Learning to poach an egg perfectly may take a few tries but I am going to make it super easy! I made a video tutorial just for you. To see how to poach the perfect egg click here. Now notice a few things I did in the video that make a big difference in how your eggs come out; I used a small pot and only filled it with a couple of inches of water. This keeps the eggs from spreading out. Make sure you stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then pour the eggs right in the center of the vortex. Use 1 T distilled white vinegar in the water so your eggs aren’t shiny (aka slimy). Poach eggs 2-3 minutes for runny, 3 1/2 minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)

The Recipe: Poached Eggs Over Zucchini Hash

Poached Eggs Over Zucchini Hash
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Start to finish this meal takes 15 minutes. Notice how the shallots are caramelized and the zucchini is perfectly browned? The key is keeping the heat on medium while caramelizing the shallots and then turning it up to brown the zucchini quickly, so they are crisp and not soggy.

Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, easy brunch recipe, how to
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • small zucchini, cut in half lengthwise and sliced 1/4" thick
  • 2 small shallots, peeled and thinly sliced
  • 4 large eggs (cook eggs in two batches)
  • sea salt
  • pepper
  • 1 Tablespoon chives sliced
  • 1/3 cup parmesan cheese freshly grated (optional)
  • 2 Tablespoon butter ghee or coconut oil
  • 1 Tablespoon white distilled vinegar
Instructions
  1. Melt 2 T butter, ghee or coconut in a medium sized pan on medium heat.  Stir occasionally, cooking for 6-8 more minutes. 

  2. Add shallots. Saute for 5-6 minutes stirring occasionally.

     

  3. When shallots are soft and starting to brown add zucchini and turn the heat to med/high but keep an eye on it.

  4. While zucchini is cooking set a small pot with 3" water and 1 Tablespoon distilled white vinegar on high heat. Follow directions in blog post above to poach eggs. (and watch video)

  5.  Remove eggs from water with slotted spoon or fish spatula and set on paper towels to absorb any extra water. Poach second set of eggs in the same water. 

  6. When zucchini is done cooking, sprinkle with sea salt and freshly ground pepper (I love my battery operated pepper grinder!) place zucchini on plates, top with eggs. Salt and pepper eggs and garnish with chives!

Recipe Notes

Variation: add freshly grated Parmesen cheese to vegetables the last 60 seconds of cooking. I use a microplane to grate Parmesan.

Now that’s what I’m talkin’ about! Do you know how hard it was not to eat this while I was taking pictures! Be sure to stop back by to see what green recipe I come up with next! Thanks for stopping by and please subscribe and check out my Spring/Summer and Autumn/Winter cookbooks.

~ Linda Spiker

Poached Eggs Over Zucchini Hash

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All photos and recipes copyrighted by Linda Spiker. Do not republish photos or recipes without written permission.

How to Make Almond Milk

Have you ever wanted to make something or for that matter do something and you just never seem to get around to it? You put it off and push it back and when you finally do it, it is so much easier than you thought that you wonder what took you so long? I have. I have wanted to make almond milk for years but just kept putting it off. After reading an article about the dangers of the food additive carrageenan I finally got off my duff and did it! Carrageenan is a thickener used in many dairy and non dairy items and seems to be somewhat controversial. And let’s face it…homemade is always better and healthier anyway! Making almond milk is a simple 4 step process… Complete printable recipe below.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

How to Make Almond Milk

 

Step 1:

Simply soak raw almonds overnight in a bowl or jar with filtered water. Cover the nuts with enough water that there is at least an inch or two of water above the nuts.

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Step 2~Strain and Blend:

Strain and rinse nuts in a colander. Discard soaking water. Place rinsed nuts into blender with filtered water and blend.

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Step 3: The Nut Milk Bag

Pour blended nuts into the nut milk bag (affiliate link) and squeeze milk into a bowl. That is it! That is how easy it is to make almond milk. Literally it takes minutes.

IMG_3968 copyrswm

 

Don’t waste that pulp!

I give instructions in the recipe below for making almond meal from the pulp left in the nut milk bag. Almond meal can be used in a variety of recipes as a gluten free flour substitute. I use mine to make this Lemon Ricotta Cheesecake!

Step Four: Flavorings!

Almond milk is naturally slightly sweet but If you want to sweeten it up a little more you can add some honey, maple,  stevia drops, or put almond milk back in the blender with a few pitted dates and blend until smooth. My favorite way to flavor almond milk is to add 2-3 dates  and some vanilla paste! (affiliate links) I prefer dates over having my almond milk taste like honey or syrup. But that is just my personal preference!

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So What About Chocolate Almond Milk?

I would be remiss if I didn’t mention that chocolate almond milk is a real treat! Simply add your choice of sweetener, vanilla and some unsweetened cocoa powder to your almond milk and you have a rich, creamy chocolate drink!

How to Make Almond Milk

Storage!

The recipe below makes 4 cups of almond milk. Fresh almond milks lasts about four days in the fridge. Now that my husband and I are empty nesters we can’t use that much in four days, but we definitely don’t want to go back to store bought…it’s just not the same! So this is what we do, we keep half of our almond milk in the fridge and pour the other half into covered ice cube trays. Then I can take out one or two cubes for my morning Crio Bru as I need it and he can use the fresh in his smoothies, no spoilage, no waste!

How to Make Almond Milk

The Recipe: Creamy Homemade Almond Milk

Please note that because homemade nut milks have no thickening agents they will separate, so shake well before use. You will need: nut milk bag and a good quality blender. I use a Blendtec and love it. If you have always wanted a Blentec but it wasn’t in the budget, you may wish to consider Blendtec Total Blender Certified Refurbished. If storing in the freezer to avoid waste click to buy covered ice cube trays.

5 from 4 votes
How to Make Almond Milk and Almond Meal
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Almond milk is an easy and delicious milk substitute! You can discard the meal or dry it and use it in recipes.
Course: Drinks
Cuisine: American
Keyword: how to, kid-friendly recipes, kitchen tips
Servings: 4
Author: Linda Spiker
Ingredients
  • 2 cups raw almonds soaked in water
  • 4 cups filtered water
  • 1 pinch sea salt
Flavoring options:
  • Vanilla paste or extract if making vanilla almond milk
  • stevia drops honey, maple syrup or 2-3 dates for sweetening (optional)
  • unsweetened cocoa powder if making the chocolate version
Instructions
  1. Place raw almonds and a pinch of sea salt in a bowl or large jar, cover with filtered water (enough so that water is at least 2-3 inches above nuts) cover and soak over night.
  2. Discard soaking water and rinse almonds in colander.
  3. Place soaked nuts in a blender add 4 cups filtered water. Blend until smooth.
  4. Pour through a milk nut bag in 3rds and squeeze almond milk into a bowl.
  5. Leave plain or add some vanilla paste to taste. Or sweeten with 3 liquid stevia drops, or a teaspoon or two of honey or maple syrup. I prefer using three dates to sweeten my almond milk. To use dates, add milk back to blender with 2-3 soft, pitted dates and blend until smooth. Always double check pits are removed before blending.
Chocolate version:
  1. Add desired amount of fresh sweetened vanilla almond milk back into blender and 1 tablespoon of cocoa powder per cup of almond milk.
  2. * If you would like to make almond meal from left over pulp:
  3. place pulp on a cookie sheet covered with parchment paper and bake in oven at 170 degrees for about 2 hours (depends on where you live). When meal feels dry to touch remove from oven. Allow to cool, place in blender for a quick pulse to break up chunks.
I hope you enjoy homemade almond milk as much as I do. I use it as a milk substitute and as a base for smoothies. ~ Linda Spiker

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