Avocado toast has become one of the “it” breakfasts these days. Avoiding bread has meant missing out, until now! In my Paleo Avocado Toast recipe, thin potato slices replace the toast, and the flavor is reminiscent of loaded potato skins once it’s all stacked up—and it’s to die for. Prep some potatoes ahead to reheat in a toaster oven for quick and easy weekday breakfasts.
Paleo Avocado “Toast” Recipe from Practical Paleo 2nd Edition
grain-free • gluten-free • egg-free* • nut-free • seed-free • dairy-free • nightshade-free*
PREP TIME: 5 minutes
COOKING TIME: About 35 minutes
YIELD: 4 servings (2 pieces of “toast” each)
- 2 large Yukon Gold or russet potatoes
- 1 teaspoon extra-virgin olive oil
- 2 avocados, sliced (1/4 avocado per “toast”)
- Balanced Bites spice blend of choice (I love GREEK, BAGEL, & SUPER GARLIC PIZZA!)
OTHER TOPPING SUGGESTIONS
- Top the avocado with fried or poached eggs (1 per “toast”) and hot sauce
- Top the avocado with fried or poached eggs (1 per “toast”) and sliced fresh chives
- Top the avocado with smoked salmon (2 ounces per “toast”), sliced red onion, capers, and chopped fresh dill
- Top the avocado with sliced cucumber, smoked salmon (2 ounces per “toast”), and sliced fresh chives
- Top the avocado with sliced tomatoes, crispy fried bacon (2 to 3 slices per “toast”), and sliced green onions
Preheat the oven to 400oF. Line a rimmed baking sheet with parchment paper.
Using the center portion of each potato (to create the largest toasts possible), slice each potato lengthwise into four 1/8-inch-thick planks, for a total of 8 slices, reserving the ends for another use. Toss with the olive oil so that each potato slice is lightly coated.
Place the potato slices on the prepared baking sheet. Bake for 30 to 35 minutes, until the “toasts” are crispy and golden brown.
Lay the avocado slices on the “toasts” and mash the avocado with a fork, then season with spice blend of choice, to taste. Or try any of the topping combinations listed above.
Instead of baking the “toasts” until fully golden brown, underbake them so that they’re just lightly browned, 25 to 30 minutes, then store in the refrigerator for up to a week. Reheat the potatoes in a toaster oven on a medium setting right before you’re ready to top them.
Omit the egg topping options and choose salmon or bacon toppings for added protein instead.
Use sweet potatoes instead of white potatoes.