Avocado Breakfast Nests

This recipe supports hormone balance by providing complex carbohydrates from potatoes for sustained energy, healthy fats from avocado and ghee for progesterone production, and high-quality protein from eggs to aid muscle recovery and liver detoxification. The combination helps stabilize blood sugar, curb cravings, reduce inflammation, and promote cognitive function, making it ideal for the ovulatory, luteal and even menstrual phases.

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INGREDIENTS

• 5 cups grated potato (white or sweet potato)

• 1 teaspoon sea salt

• 6 large eggs

• ¼ cup cassava flour or almond flour (cassava holds the patty together better!)

• 1 tablespoon tapioca flour/starch 

• ½ teaspoon freshly ground black pepper

• 3 tablespoons chives, chopped (divided)

• 3 tablespoons butter or ghee 

• 1 ripe large avocado, mashed (1 large avocado usually tops 4 patties)

• 2 poached eggs per potato patty

• 1 tablespoon distilled white vinegar

• Chopped parsley (for garnish)

INSTRUCTIONS

For the Potato Patties:

1. Grate the potatoes using a food processor or box grater.

2. Place grated potatoes in a bowl, sprinkle with sea salt, and stir well.

3. Transfer potatoes to paper towels or a clean dish towel and squeeze out excess moisture. Repeat 3-4 times to ensure the crispiest texture.

4. In a bowl, mix the grated potatoes with the egg and chosen flour. Stir in the arrowroot powder and 2 tablespoons of chives.

5. Take roughly ½ cup portions and shape them into patties.

6. Heat a pan on high heat and add clarified butter or ghee.

7. When the fat is hot, add the potato patties and cook until golden brown (about 3-4 minutes per side). If needed, add more butter or ghee before flipping.

8. Remove from heat and set aside.

For the Poached Eggs:

1. Fill a small pot with 3 inches of water and add 1 tablespoon distilled white vinegar.

2. Bring to a rolling boil.

3. Stir the water to create a vortex and gently drop eggs into the center.

4. Poach eggs for 2-3 minutes for runny yolks, 3½ minutes for slightly runny, or 4-5 minutes for fully cooked.

5. Remove eggs with a slotted spoon and place them on paper towels to drain excess water.

Assembling:

1. Mash the avocado with a fork and spread it over each crispy potato patty.

2. Top with poached eggs.

3. Sprinkle with sea salt, black pepper, and remaining chopped chives.

4. Serve warm and enjoy!

RECIPE NOTES/TIPS

• Makes 5-6 servings