This is one of the first Whole 30 recipes that I tackled. I chose it because it married together my love for avocados, my husband's love for potatoes, and our mutual affinity for poached eggs. I followed The Organic Kitchen's recipe faithfully and we loved the results. Nutritional information was missing from the original recipe so I ran the following calculations: 262 calories per serving; 15 grams fat; 15.5 carb grams; 5.5 grams protein; 2 grams fiber.
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