Bacon Egg Avo Toast
The Ultimate Avocado Toast with Crispy Bacon and Runny Eggs: A Breakfast Masterpiece
There are breakfasts, and then there are experiences. The humble avocado toast has reigned supreme over brunch menus for over a decade, but when you elevate it with the smoky crunch of artisanal bacon and the rich, velvety luxury of a perfectly cooked egg, it transcends trends. This isn’t just a meal; it’s a textural symphony. We are talking about thick, seeded sourdough toasted to a golden crunch, slathered with zesty, creamy smashed avocado, crowned with a fried egg featuring a yolk that spills like liquid gold, and finished with shards of salty, crispy bacon.
In this comprehensive guide, we aren’t just giving you a recipe; we are teaching you the architecture of the perfect open-faced sandwich. From selecting the perfect ripeness of avocado to achieving that “glass-shattering” crispness on your bacon, every element matters. Whether you are fueling up for a busy workday or treating yourself to a slow Sunday morning, this dish delivers high protein, healthy fats, and undeniable satisfaction.
Why This Recipe Works
The magic of this dish lies in the balance of opposites. It is a study in contrast: hot and cold, creamy and crunchy, salty and rich.
- Texture Contrast: The base is rigid and crunchy (toast), the middle is soft and cooling (avocado), and the topping is crisp (bacon) and fluid (egg yolk).
- Flavor Profile: The avocado provides a buttery, neutral canvas. The sourdough adds a fermented tang. The bacon brings the salt and umami bomb, while the egg yolk acts as a natural, rich sauce that binds everything together.
- Visual Appeal: As seen in the photos, the vibrant green against the deep red of the bacon and the sunny orange yolk makes for an Instagram-worthy plate that looks as good as it tastes.
Ingredients
To recreate this restaurant-quality dish at home, you need high-quality components. Here is what you will need:
- Thick-Cut Bread: 2 slices. Opt for a hearty seeded sourdough, multigrain, or a rustic country loaf. You need bread with structural integrity to hold the heavy toppings.
- Ripe Avocados: 1 large or 2 medium. They should be soft to the touch but not mushy. Hass avocados are preferred for their high fat content and creaminess.
- Bacon: 4-6 strips. Thick-cut, applewood smoked bacon works best. It renders down to a perfect chew-crisp balance.
- Eggs: 2 large fresh eggs. The fresher the egg, the better the white will hold its shape in the pan.
- Fresh Chives: 1 tablespoon, finely chopped. This adds a mild oniony bite and a pop of bright green color.
- Lemon Juice: 1 teaspoon. Essential for cutting through the richness of the avocado and preventing oxidation (browning).
- Salt and Pepper: Sea salt flakes (like Maldon) and freshly cracked black pepper are non-negotiable for the finish.
- Red Pepper Flakes (Optional): A pinch for a subtle heat kick.
- Butter or Oil: For frying the eggs and toasting the bread.
Instructions
Step 1: The Perfect Bacon
Start with the bacon, as it takes the longest and yields the “liquid gold” (bacon fat) that you can use later.
- Cold Pan Method: Place your bacon strips in a large, cold cast-iron skillet or non-stick pan. Turn the heat to medium. Starting cold allows the fat to render slowly, resulting in crispier bacon that doesn’t curl up as much.
- Cook: Fry for about 8-10 minutes, flipping occasionally, until deep brown and crispy.
- Drain: Transfer to a paper towel-lined plate to drain excess grease, but do not wipe out the pan if you want extra flavorful eggs!
Step 2: The Avocado Mash
While the bacon cooks, prepare the green layer.
- Prep: Cut the avocados in half, remove the pit, and scoop the flesh into a medium bowl.
- Mash: Use a fork to smash the avocado. Aim for a chunky consistency—you want texture, not a smooth puree.
- Season: Add the fresh lemon juice, a pinch of salt, and a dash of black pepper. Stir gently to combine. Taste and adjust acidity or saltiness as needed.
Step 3: The Toast
Great toast is the foundation.
- Toast: You can use a toaster, but for the best flavor, brush the bread slices with a little butter or olive oil (or use the leftover bacon grease!) and grill them in a hot pan or griddle for 2-3 minutes per side until golden brown and rigid.
Step 4: The Eggs
Timing is everything. Cook the eggs last so they are hot when serving.
- Heat: In the skillet (using residual bacon fat or fresh butter), crack the eggs carefully over medium heat.
- Fry: Let the whites set completely. For a sunny-side-up egg, cook until the whites are opaque but the yolk is still jiggly (about 3 minutes). If you prefer over-easy, flip gently and cook for another 30 seconds.
- Season: Sprinkle a tiny bit of salt and pepper on the egg while it cooks.
Step 5: Assembly
Construct your masterpiece immediately.
- Place the warm toast on your serving plates.
- Heap a generous amount of the chunky avocado mash onto each slice, spreading it to the edges.
- Carefully place a hot fried egg on top of the avocado.
- Top with the crispy bacon strips (you can leave them whole or crumble them for easier eating).
- Garnish with a shower of chopped fresh chives and a final crack of black pepper.
- Serve immediately while the yolk is runny and the toast is crisp.
Tips for Success
Picking the Right Avocado: The “thumb test” is your best friend. Gently press the avocado near the stem. If it yields slightly to gentle pressure, it’s ready. If it feels like a rock, it needs a few days. If it feels like a water balloon, it’s overripe.
Bread Matters: Do not use standard white sandwich bread. It is too soft and will get soggy under the weight of the avocado and egg. You need a bread with a thick crust and dense crumb, like a sourdough boule or a heavy rye.
The “Jammy” Yolk: If you prefer a poached egg instead of fried, bring a pot of water to a simmer with a splash of vinegar. Create a vortex and drop the egg in for exactly 3 minutes for a runny yolk, or 4 minutes for a jammy, custard-like yolk.
Variations to Try
Once you master the classic, try these twists to keep your brunch exciting:
- Spicy Kick: Drizzle with chili crisp oil or Sriracha for heat that cuts through the fat.
- Cheesy Delight: Crumble feta or goat cheese over the avocado before adding the egg. The tanginess of the cheese pairs beautifully with the bacon.
- Vegetarian Swap: Replace the bacon with crispy halloumi cheese or smoky tempeh strips for a meat-free version that doesn’t sacrifice texture.
- Caprese Style: Add sliced cherry tomatoes and a drizzle of balsamic glaze for an Italian twist.
Nutritional Benefits
While this feels like an indulgence, it is packed with nutrition. The avocado provides monounsaturated fats (the “good” heart-healthy kind) and fiber. The eggs are a powerhouse of protein and essential vitamins like B12 and Choline. The seeded bread adds complex carbohydrates for sustained energy. It is a meal that keeps you full for hours, preventing mid-morning snacking.
Frequently Asked Questions
Can I make the avocado mash ahead of time?
Avocado oxidizes (turns brown) quickly. However, you can make it a few hours ahead if you add extra lemon juice and press plastic wrap directly onto the surface of the mash to eliminate air contact.
What is the best way to reheat leftovers?
This dish is best eaten fresh. Reheating avocado warms it up in an unappealing way, and the toast will likely be soggy. If you must prep ahead, cook the bacon in advance and reheat it in a pan, but toast the bread and fry the egg fresh.
Can I use turkey bacon?
Absolutely. Turkey bacon is a leaner option. Since it has less fat, you may need to add a little olive oil or butter to the pan when cooking your eggs.
Conclusion
The Bacon and Egg Avocado Toast is more than just a recipe; it is a ritual. It transforms basic grocery staples into a cafe-quality meal that delights all the senses. The key is in the details: the crunch of the salt, the freshness of the herbs, and the quality of the bread. Next time you are wondering what to make for breakfast, skip the cereal and treat yourself to this savory, satisfying, and visually stunning plate. Your taste buds will thank you.
Ultimate Bacon Egg Avocado Toast
Ingredients
Equipment
Method
- Place bacon strips in a cold skillet and turn heat to medium. Cook until crispy and fat has rendered (approx 8-10 mins). Remove bacon and drain on paper towels.
- While bacon cooks, cut avocado in half, remove pit, and scoop flesh into a bowl. Mash roughly with a fork, mixing in lemon juice, salt, and pepper.
- Butter the bread slices and toast them in a hot pan or toaster until golden brown and crispy.
- In the same skillet used for bacon (remove excess grease if necessary), crack the eggs. Fry until whites are set but yolks are still runny.
- Assemble by spreading avocado mash generously over the toast.
- Top avocado with the fried egg and crispy bacon strips.
- Garnish with chopped chives and extra cracked black pepper before serving.
