prep time: 5 minutes | cooking time: about 35 minutes | yield: 4 servings (2 pieces of “toast” each”)
gluten-free • dairy-free • nut-free • sugar-free
- 2 large Yukon Gold or russet potatoes
- 1 teaspoon extra-virgin olive oil
- 2 avocados, sliced (1/4 avocado per “toast”)
- Sea salt and black pepper
- Omit the salt and pepper and season with Balanced Bites Greek Blend
- Top the avocado with fried or poached eggs (1 per “toast”), salt, pepper, and hot sauce
- Top the avocado with fried or poached eggs (1 per “toast”), salt, pepper, and sliced fresh chives
- Top the avocado with smoked salmon (2 ounces per “toast”), salt, pepper, sliced red onion, capers, and chopped fresh dill
- Top the avocado with sliced cucumber, smoked salmon (2 ounces per “toast”), salt, pepper, and sliced fresh chives
- Top the avocado with sliced tomatoes, crispy fried bacon (2 to 3 slices per “toast”), and sliced green onions (scallions)
- 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.
- Place the avocado slices on the “toasts” and mash the avocado with a fork, then season with salt and pepper to taste. Or try any of the topping combinations listed above.
EGG-FREE? Omit the poached egg toppings and choose salmon or bacon toppings for added protein instead.
NIGHTSHADE-FREE? Use sweet potatoes instead of white potatoes. Slice them about 1/4 inch thick and bake until fork-tender and beginning to brown, about 30 minutes. Note that the lower starch content of sweet potatoes means they will not become as crispy as white potatoes, but they will still be fun to eat. I recommend smashing the avocado in a small bowl before spreading it on the sweet potato slices.
MAKE-AHEAD TIP: 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.