Avocado 'Toast'

Using thinly-sliced russet potatoes to make a base, and then topped with all the flavorings of the usual avocado toast, this flavorful breakfast hits all the marks.

Serves 2-3

1 Large Russet Potato, sliced lengthwise into 1/4" slices
2 TBS Ghee or cooking oil of choice, melted plus extra for cooking eggs in skillet
Salt and Pepper
Butter Lettuce Leaves, or lettuce leaves of choice - even mixed greens would work well
2 Avocados, halved
Juice from 1 small lemon.
1 Small Tomato, sliced
1 Small Red onion, sliced
2-3 Eggs
Optional: Cooked Bacon (If doing Whole30, make sure there is no sugar in your bacon - I used Pederson Farms)
Optional Seasoning: Everything but the Bagel Seasoning, hot sauce

1. Preheat oven to 450 F
2. Line a baking sheet with parchment paper and lay down the potato slices. Coat with melted ghee on both sides and sprinkle with salt and pepper.
3. Cook potato slices in preheated oven for 20-25 minutes, turning once, until golden brown.
4. Cook eggs in heated skillet with melted ghee until desired doneness (I like mine over medium and still a little runny), and toss in the sliced onion to saute it at the same time.
5.. Layer all ingredients except for the avocado lemon juice and egg on top of potato slices. (Lettuce, Bacon, tomato slices, and sauteed red onion).
6.. Scoop out some avocado and place it on the top. Sprinkle some lemon juice on the avocado and mash together gently with a fork. Place egg on top and season with seasoning of choice (salt and pepper, Everything but the Bagel Seasoning, hot sauce, etc.).

You're going to need a fork and a knife to eat this monster. Enjoy!