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.