Avocado Toast with Bacon and Poached Eggs
A beautiful plate of bacon avocado toast is calling your name! It's a savory breakfast recipe with simple steps that make for an absolutely perfect way to start the day.
In true millennial fashion, I am a huge fan of avocado toast. Can't help it! Creamy, rich avocado and runny poached eggs on toast with savory, smoky bacon!
Don't freak out about the poached egg! My technique for poaching eggs is completely foolproof with no need for any swirling or vinegar.
It's then seasoned with smoked paprika, a little garlic powder, some flaky sea salt, and citrus zest. Yum!
With how easy it is to make, it's not a bad idea to jazz up your bacon avocado toast with any ingredients you like! Just consider this one of the best ways to make my fave easy breakfast recipe.
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Origins of Avocado Toast
Like most recipes, the origins of avocado toast are blurry! Because avocados come from the Americas and the surrounding Caribbean islands, it's likely that avocados on toast have been around for centuries.
As for modern history, newspaper and article clippings dating back to the early 1900's would mention mashing and spreading the flesh of avocados on to toast.
So the rest of the world caught on pretty recently with the breakfast dish finally going mainstream and 'Instagramable' in the 2010s, being topped with anything from the wild to the mundane.
Equipment
Small mesh sieve for straining the watery egg whites
An Asian spider spoon or slotted spoon for retrieving the poached eggs
A medium-sized saucepan for simmering and poaching the eggs
A paper towel to hold the poached eggs on a plate. It'll absorb the excess water.
A microplane for grating the citrus zest
A baking sheet if you're toasting the bread in the oven or crisping the bacon up in there.
A small nonstick skillet, if you're making the bacon and toast on the stove top.
Ingredients
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
Whole Eggs - can't poach eggs without them! Use the freshest eggs you can find; older eggs can harbor bacteria that won't die since we will be making runny eggs.
Thick-Cut Bacon - thick cut will give you the best texture whether you're crumbling the bacon or keeping them in strips.
Limes or Lemons - lemon juice or lime juice really brighten up everything in this dish. It cuts through the creamy richness of the egg yolk and avocado with that vivid acidity, so don't skimp on it!
Ripe Avocados - pro tip: got really unripened avocados? Put them in a bag with some bananas! The bananas release ethylene gases that'll ripen your avocados much quicker. But be careful to keep an eye on them, they can over-ripen real fast.
Kosher Salt and Black Pepper. Our must haves in any savory recipe. I also love sprinkling a little flaky sea salt on top for presentation and more flavor!
Garlic Powder, Smoked Paprika - our favorite seasonings for our poached eggs, these are suggestions so use what you love!
Instructions
bread slices, medium heat, mash avocado, mashed avocado, small bowl, 2-3 minutes, avocado mixture, avocado bacon toast, poached egg, egg whites, low heat, slice of toast
Make the Poached Eggs
I know poaching eggs gets a bad rap as something finicky and difficult, but I assure you it's as easy as following these simple steps.
Step 1 | Strain the egg whites using that small mesh sieve over a small bowl. The super-liquidy egg whites that end up clouding the water strain through, leaving that sturdy white and yolk behind.
After straining, place into a small bowl or shallow dish.
Step 2 | Bring a saucepan of water to a simmer over medium low heat. We don't want boiling hot water; once you see these little columns of bubbles, you're ready!
Step 3 | Gently slide the eggs into the simmering water. Here's the real secret: poach the eggs for 2 minutes and 43 seconds. The eggs will be perfectly set and the yolks will be beautifully runny!
Place the poached eggs onto a plate lined with a paper towel to wick away the excess water.
Make the Toppings + Toast the Bread
Step 4 | Mash the avocados in a small bowl with a fork. Season to taste!
Step 5 | Cook your bacon! You can do this stove top or in the oven!
Step 6 | Toast your bread slices over medium heat with a little butter, oil, or fat.
If you're southern, you're gonna use that fat from cooking the bacon earlier, aren't you? I did, haha!
Step 7 | Make your avocado toast! Smear on the mashed avocado, add the bacon, top with the poached egg and sprinkle on some flaky salt, smoked paprika, garlic powder, and lime or lemon zest.
Variations and Substitutions
A simple avocado toast with an egg, sprinkled with a little spice and lemon zest is a great breakfast but don't let that fool you into thinking you can't add on other delicious toppings. Here are some different ways to enjoy avocado toast and really make it your own:
- Spread a clove of roasted garlic over the toasted bread!
- Prosciutto instead of bacon
- Crumbled turkey bacon
- Smear the avocado over toasted baguette slices
- Slices of smoked salmon or lox
- Use whole grain bread for that extra fiber
- Use fresh herbs from your garden!
- Chimichurri Sauce - I put this on everything!
- Drizzle on some hot sauce or sriracha
- Top with greens like baby spinach, arugula, frisée, etc.
- Fresh cherry tomato halves
- Caprese style with slices of fresh mozzarella, torn basil, and juicy slices of tomato
- Sprinkle a little Everything Bagel Seasoning on top
Pro Tips
How to Choose Great Avocados
My best tip for choosing a ripe avocado that you'll be using within two days: don't squeeze the avocado! You'll end up bruising and mushing the flesh inside, making it a sad avocado even when it is ripe!
Instead, try to gently remove the stem. When ripe, the avocado's stem should easily pop off and the flesh under it will be bright green.
Don't try to force the stem off. It doesn't want to move = it's not ripe!
The Best Bread for Avocado Toast
The best bread is thickly sliced and toasted! A loaf of country Dutch oven bread with that crisp crust, an artisanal loaf of sourdough that adds that savory tangy flavor, or well-toasted Hokkaido milk bread...anything but sandwich bread. Please.
In this recipe, I used a beautiful boule of sourdough that I bought from the bakery in the small town I live by. If you've got a little bakery nearby, patronize them! Nothing is better than that from-scratch, fresh bread.
FAQs
You can meal prep by making the avocado mash the day before and using boiled eggs instead of poached eggs.
Keep the avocado mash fresh in the fridge by keeping it in an airtight container with a sheet of plastic wrap pressed fully against the top of the avocado to keep the mixture bright green.
Without the bacon, avocado toast with eggs are really healthy!
Avocados are a healthy fat, filled with omega-3 fatty acids, magnesium, potassium, and many vitamins. Eggs are also a great source of protein and the 'energy vitamins' B12, B6, and Vitamin D!
Carefully scoop the flesh out of the avocado skin with a spoon into a small bowl, then mash with a fork. Make sure to season and taste before moving on!
More Breakfast Recipes
- Old Fashioned Southern Buttermilk Biscuits
- Croque Madame Sandwiches
- Fried Chicken and Waffles with Spicy Honey Butter Sauce
- The Best Lobster Eggs Benedict Recipe
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📖 Recipe
Bacon Avocado Toast with Poached Eggs
Ingredients
- 1 ripe Hass avocado
- 4 large eggs
- Zest of ½ lime or lemon
- Juice of 1 lime or lemon
- Kosher salt and freshly ground black pepper to taste
- 4 large fresh eggs*
- 2 thick slices of preferred bread I used Sourdough
- 4 slices thick-cut bacon cooked to preferred crispness
- Maldon Flaky Salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Instructions
- Poach the Eggs
- Bring a saucepan filled with at least 3 inches of water to a gentle simmer over medium-low to medium heat. The water should only have gentle bubble columns in the water throughout the cooking time, don't let it come to a boil.
- Crack one egg into the small mesh sieve to drain any watery egg white from the firm yolk and whites then place it into a small bowl. Repeat with the other eggs, placing it into a separate bowl, then gently pour the eggs into the simmering pot of water one at a time. Set a timer to 2 minutes and 43 seconds.
- Pull poached eggs out of the water once time is up with an Asian spider or slotted spoon, and let them rest on a plate line with paper towel to absorb the water on them.
- Prep your toppings
- Toast your bread slices in a toaster, in the oven, or stove top over medium heat with a bit of fat until crisp and then toast the other side, about 2-3 minutes on each side.
- Use a sharp knife to carefully cut around the pit of the avocado, cutting the avocado in half. Scoop out the pit with a large spoon, then use the spoon to scoop out the avocado flesh and place it into a small bowl.
- Mash the ripe avocado with a fork in the bowl and drizzle with lemon/lime juice and zest. Season with salt and pepper to taste and continue mixing and mashing until desired smoothness.
- Serving
- Smear the avocado mash over the toasted bread slices, top with the cooked bacon, and two poached eggs per toast. Season the eggs with flaky salt, smoked paprika, garlic powder, and lime zest.
- Serve immediately.
"The actual audacity"! LOL. This avocado toast looks awesome! Def $22 worthy though I suppose I'd prefer to recreate it at home for less than that like you did 🙂 🙂
Thank you! I've read articles from restaurants that serve avo toast and they say the high price is from ingredient imports, labor to make it, and utilities. I think I'll stick to making it at home lol.
One of my favourites! 🙂
Mine, too! Thanks for your comment
One of my favourites! 🙂
Mine, too! Thanks for your comment