Avocado Bacon And Egg Toast is the kind of breakfast that makes mornings feel special without requiring you to wake up at dawn. I’ve found that starting the day with something this satisfying – crispy, creamy, and protein-packed – sets the right tone for whatever comes next.
There’s something about the combination of warm, crunchy toast topped with buttery avocado and a runny egg yolk that reminds me of those Sunday mornings at Grandma’s farm. She’d fry up bacon until it was perfectly crisp, and the whole kitchen would smell like comfort itself. While she didn’t make avocado toast back in those days, she taught me that the best meals balance textures and flavors – crispy with creamy, rich with fresh. This Avocado Bacon And Egg Toast does exactly that, bringing together everything you crave in a breakfast. The sizzle of bacon in the skillet, the gentle mash of ripe avocado with a squeeze of bright lemon juice, and that beautiful moment when your fork breaks through the egg yolk – it’s pure breakfast bliss. Let’s get this delicious breakfast on your table.
Why This Avocado Bacon And Egg Toast Belongs in Your Recipe Box
I’ve made countless breakfasts over the years, from elaborate Sunday spreads to quick weekday scrambles, and this recipe has earned its place as a go-to favorite. It’s one of those dishes that looks impressive enough for brunch guests but comes together so quickly you can make it on a regular Tuesday morning. The beauty lies in how each component shines – the bacon adds that irresistible salty crunch, the avocado brings creaminess and healthy fats, and the egg ties everything together with its rich, runny yolk.
Here’s what makes this recipe work every time:
- Ready in just 18-20 minutes from start to finish, perfect for busy mornings
- Uses simple ingredients you likely already have in your kitchen
- Delivers the perfect balance of protein, healthy fats, and satisfying carbs
- Incredibly versatile and adapts easily to your taste preferences
- Crispy-creamy texture combination that hits all the right notes
- Works for breakfast, brunch, or even a light lunch when you need something substantial
After making this hundreds of times, I can tell you that the key is timing everything so the toast stays crisp and warm when you assemble it. There’s nothing quite like that first bite when everything’s just right.
Ingredient Spotlight
Bread: I always choose sourdough for its tangy flavor and sturdy texture that holds up beautifully under the toppings, but any hearty bread you love will work wonderfully.
Ripe avocado: The star of the show needs to be perfectly ripe – it should yield gently when you press it but not feel mushy, giving you that creamy, buttery texture we’re after.
Lemon juice: This bright addition does double duty by preventing the avocado from browning and adding a fresh, zesty note that cuts through the richness.
Bacon: I prefer thick-cut bacon that crisps up beautifully while maintaining some chew, though regular bacon works perfectly fine when cooked until golden and crispy.
Eggs: Fresh large eggs are essential here; I’ve found that eggs with bright orange yolks not only look more appealing but tend to have richer flavor.
Salt and pepper: Simple seasonings that enhance every component – I season the avocado mixture generously and give the eggs a light sprinkle.
Optional toppings: Red pepper flakes add a gentle heat I love, while everything bagel seasoning brings that perfect savory crunch and complexity.
How to Make Avocado Bacon And Egg Toast
Step 1. I always start by cooking the bacon first since it takes the longest – place your bacon slices in a cold skillet, then turn the heat to medium and cook for 6-8 minutes, flipping occasionally until crispy and golden.
Step 2. While the bacon cooks, toast your bread slices to your preferred level of doneness – I like mine golden brown with a good crunch that won’t get soggy.
Step 3. Betty’s tip: Cut your avocado in half, remove the pit, and scoop the flesh into a small bowl, then mash it with a fork until mostly smooth with a few small chunks remaining for texture.
Step 4. Mix the lemon juice, salt, and pepper into your mashed avocado, tasting and adjusting the seasoning – this is where you make it your own.
Step 5. I’ve learned that spreading the avocado mixture while the toast is still warm helps it meld with the bread beautifully, so divide it evenly between your two slices.
Step 6. After removing the bacon from the skillet, use the same pan with just a bit of the bacon fat remaining to fry your eggs – crack them gently into the skillet and cook over medium heat for 2-3 minutes for sunny-side up with a runny yolk.
Step 7. Place one crispy bacon slice on each avocado-topped toast, breaking it to fit if needed.
Step 8. The key I discovered is to slide the fried egg on top while it’s still hot, then immediately add any optional toppings and serve – timing is everything for the best texture and temperature.
Keeping This Avocado Bacon And Egg Toast Fresh
This recipe truly shines when served immediately, while the toast is still crisp and the egg yolk is warm and runny. However, I understand that sometimes you need to prep ahead for busy mornings. The avocado mixture can be prepared 1-2 hours in advance if you press plastic wrap directly against its surface to prevent browning – I typically add an extra squeeze of lemon juice for insurance.
Betty’s method for bacon is to cook it the night before and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to use it, simply reheat the slices in a skillet for 1-2 minutes or in the microwave for 20-30 seconds until warmed through and crispy again.
Unfortunately, I don’t recommend storing the assembled toast, as the bread becomes soggy and the egg doesn’t reheat well. For the best texture and flavor, always assemble this dish fresh and enjoy it right away while everything’s at its peak.
Perfect Partners for Avocado Bacon And Egg Toast
Fresh fruit salad: A bowl of mixed berries, melon, and citrus provides a refreshing, sweet contrast to the rich, savory toast – it’s what I always serve at weekend brunches.
Crispy hash browns: Golden, crunchy potatoes add extra heartiness and that classic diner-style breakfast feel my family loves. Try them alongside for a complete morning meal.
Simple mixed greens: A handful of arugula or spinach dressed with lemon vinaigrette adds peppery freshness and turns this into a more complete lunch option.
Roasted tomatoes: Slow-roasted cherry tomatoes bring concentrated sweetness and acidity that complements the creamy avocado beautifully.
Fresh-squeezed orange juice: The bright citrus notes echo the lemon in the avocado mixture while providing a vitamin C boost to start your day.
Coffee or tea: I typically serve this with a strong cup of coffee, though my grandmother always preferred hot tea with her breakfast – both work wonderfully.
FAQs
I recommend choosing any sturdy bread that toasts well – whole wheat, multigrain, rye, or gluten-free options all work beautifully as long as they can support the toppings without getting soggy.
To prevent disappointment, gently press the avocado near the stem end – it should yield slightly but not feel mushy, and the skin should be dark green to nearly black depending on the variety.
Many home cooks find success substituting turkey bacon for a lighter option, or you can skip the meat entirely and add sliced tomatoes or sautéed mushrooms for extra flavor and substance.
Avocado Bacon And Egg Toast
Ingredients
Equipment
Method
- Place bacon slices in a cold skillet, then turn heat to medium. Cook for 6-8 minutes, flipping occasionally, until crispy and golden. Remove to a paper towel-lined plate.
- Toast bread slices to your desired level of doneness until golden and crispy.
- Cut avocado in half, remove pit, and scoop flesh into a small bowl. Mash with a fork until mostly smooth with some small chunks remaining.
- Mix lemon juice, salt, and pepper into the mashed avocado. Taste and adjust seasoning as needed.
- Spread the avocado mixture evenly on the toasted bread slices while they’re still warm.
- Using the same skillet with a bit of bacon fat remaining, crack eggs and fry over medium heat to your preference. For sunny-side up, cook for 2-3 minutes until whites are set but yolk is still runny.
- Place one bacon slice on each avocado toast, breaking to fit if necessary.
- Top each toast with a fried egg, add optional toppings as desired, and serve immediately while warm.
