Yes, avocado toast is a fad…
…and it is one you don’t want to miss. After seeing avocado toast pop up in every corner of the internet universe, I had a bad case of avocado toast FOMO. (That’s Fear Of Missing Out. It usually refers to missing out of parties and social engagements. For me, it applies mainly to food.). So, I decided to create a grain-free version.
The other recipes I’ve seen for paleo avocado toast use sliced sweet potatoes as a base. After being toasted in a toaster, the sweet potato evidently becomes a tasty and bread-free base. While this simple idea appealed to me, I don’t own a toaster.
My life has been bread-free ever since I removed grains from my diet four years ago, so I never considered letting a toaster use any of my valuable kitchen countertop real estate. This recipe uses my favorite Paleo Flatbread as a base, which I image bears greater similarity to real toast than sliced sweet potato. The flatbread owes its natural sweetness and orange color to butternut squash or sweet potato. The color, flavor and hearty texture makes it a perfect pair for creamy avocado and an over-easy egg.
- 1 batch of my Paleo Butternut Flatbread,recipe here (makes 6 flatbreads)
- ½ a small, ripe avocado
- Sea salt and black pepper
- 1 over-easy or poached egg, if desired (I used a duck egg for that giant, glorious yolk pictured!)
- Chopped fresh herbs, if desired
- Prepare the butternut flatbread, preferably on the same day you make the avocado toast. If you make it ahead of time, you can store the flatbread in an airtight container in the fridge. Then, toast it briefly in a greased skillet before using it for the avocado toast.
- Mash the avocado with a fork, apply generously to the warm flatbread, and top with an over-easy egg if desired. Add salt and pepper and herbs to your liking, and enjoy.
Yum, my husband loves avocado toast. Although we eat the sprouted grain Food for Life, I will def have to check this grain free recipe out. I love butternut squash & will be needing to make a ton of recipes with it, since our garden is about to start blooming with squashes! haha. Thanks for the recipe! 🙂
I have been making these since I starting on my Whole Foods eating. I make my Coconut Zucchini bread every other week and I will slice and toast two pieces place my egg over it and slice the avocado on top slightly different), but what am amazing breakfast it is!! Filling, healthy, delicious! Keeps me full well into my lunch hour!
I have been grain free for 6 years and would love to try this butternut squash flatbread. I love butternut squash! I also really enjoy your blog and have been following you for a long time. Thank you for all of your posts. I really enjoy your writing style and your direct and truthful writing.
Amen! This is a truly useful blog. The recipes are great. Can’t wait to try the new and improved method of cooking spaghetti squash …. Thanks Lauren
Cindy, thank you so much for your kind words, I greatly appreciate your thoughtful comment.
Good Morning Lauren,
Would you please share with us where you buy the Duck eggs you sometimes use in your recipes?
I’m very allergic to Chicken eggs, but not so to Duck eggs.
Thank you.
Hi Kristene! I purchase duck eggs from my local food co-op called PCC, which has various locations in Washington state. I’ve also seen duck eggs at Whole Foods and, when I lived in a rural environment, I found some farmstands which offered duck eggs.