Bacon, Egg, and Avocado Toast 5 Steps Easy Delicious
Let’s Be Real: Why I Keep Coming Back to This Toast
Alright mate, let me set the scene: It’s a Saturday, I’m still in my pjs (don’t judge), hungry, but not starving enough to put in more than, say, fifteen minutes of effort. This bacon, egg, & avocado toast is that one thing I almost always end up making—honestly, I’ve whipped it up for late breakfast and even after an evening out (when you’re craving something wholesome instead of pizza, for once). First time I made it, my egg totally stuck to the pan, and I may have had a minor meltdown, but now? It’s second nature. Also, my sister once walked in, sniffed the bacon, and decided toasted bread was her new religion. So there’s that. Anyway—this is less a recipe and more a friendly nudge to treat yourself right, even if you accidentally drop an eggshell in (who hasn’t?).
Why You’ll Love This (Besides Bacon Talking for Itself)
I make this whenever I want that sort of ‘brunch café but way cheaper’ feeling. It’s fast, kinda fingers food, and everyone at my place goes wild for it (even my picky uncle, though he pretends like he’s just being polite). This is my go-to when my grocery run got, um, skipped and I still want something that feels special (just being honest—sometimes I use rye bread or even leftover burger buns). Oh, and once I discovered how runny yolk mixes with smashed avo? Bliss. To be real, the only thing that used to bug me was cleaning bacon grease, but the taste makes it worth a little kitchen drama.
What You’ll Need (No Judgement on Swaps Here)
- 2 thick slices of your favorite bread (I love sourdough, but grocery white works; my nan swears by Hovis brown, but she’s pretty flexible about it now)
- 2 rashers good bacon (if I’m out, turkey bacon or even haloumi has made an appearance—no one’s died yet)
- 1 ripe avocado (sometimes I add a tiny splash of lime if it’s a bit hard, or just mash up the less pretty bits and hide them under the egg)
- 2 eggs (free range if I’m feeling posh, or just whatever’s left in the carton—I used to think egg size mattered, but actually, I don’t think it does here)
- A small knob of butter or olive oil (anything to keep things from welding themselves to the pan)
- Salt and pepper (I throw on some chili flakes if it’s a cold morning or I need to feel alive)
How to Do It (5 Steps, Super Casual)
- Get your bacon sizzling: Pop your pan on medium heat, lay those bacon strips in. If you like them crispy, let them go longer. This is where I usually wander off, then bolt back when I smell that “nearly burning” smell—watch them!
- Toast the bread: While the bacon does its thing, drop your bread in the toaster. If you don’t have one, pan-toast it with a bit of butter (that’s sneaky-delish). Doesn’t have to be pretty, just golden-ish.
- Avocado time: Scoop the avo flesh into a bowl, mash it up with salt, pepper, and a squeeze of lime if you like. I keep it chunky. Sometimes I chuck in a tiny garlic clove if I’m feeling chef-y.
- Eggs, your way: Fry, poach, scramble—really, whatever you fancy. I usually fry in the bacon pan (don’t @ me, the flavors are magic). If your eggs aren’t magazine-perfect, who cares; they taste banging anyway.
- Assemble and smash (not literally): Bread down, spread on the avo, top with bacon strips, and finally nestle your egg on top. Hit it with some extra pepper or hot sauce—this is the moment for flavour drama. I always try to make it look nice, but by the time I dig in, it’s all mixed together.
Random Notes I Wish I’d Been Told
- If you fancy poached eggs but hate the faff, I’ve tried that clingfilm-in-a-mug hack and, honestly, I think it’s more trouble than it’s worth
- Toast gets cold fast—don’t dilly dally between steps three and five (ask me how I know…)
- Bacon splatters are just part of the deal. I’ve tried those mesh things, but a tilted saucepan lid works for me most days
Variations I’ve Actually Tested (and One Dud)
- Added some roasted cherry tomatoes once, and actually, they’re brilliant. Try it!
- Used feta instead of bacon for a veggie version—might’ve been even better. On second thought, nothing really beats the original
- Once tried it with sweet potato toast. Not for me—got a bit of a soggy mess, but maybe you’ll nail it?
Don’t Sweat the Gear (Here’s What You Can Use)
- Frying pan, obviously (mine’s seen better days but gets the job done)
- Toaster, or just the oven grill if yours is on the fritz
- Bowl and fork for the avocado mash—though I’ve used a mug and a spoon, didn’t even notice the difference
How to Store Leftovers (Does Anyone Actually Get Leftovers?)
If you have any, they keep okay in a container in the fridge for a day; but honestly, they always disappear in my house by 10am. If you do save some, separate the avo mix and assemble fresh next time. Toast gets sad in the fridge, so maybe just eat it now?
How I Like to Serve It (Sharing Optional)
I pile everything on a wooden board, hack it into halves, and let everyone build their own. Sometimes we have it with mugs of strong coffee and that weird maple chili syrup I found on Bon Appétit. Round here, if you can eat it with one hand while defending your plate with the other, you’re winning breakfast. (No joke, my mate dips his bacon in ketchup—I’m not judging, but…)
Stuff I’ve Learned (Pro Tips, More or Less)
- Don’t try to rush the egg, or it’s going to be rubbery—been there, regretted that (the dog wouldn’t even finish it)
- Let the toast cool for a sec before the avo, or it goes mushy—though sometimes I actually like a little sogginess
- If you use too-ripe avocado, it tastes fine, but you’ll end up with more on your sleeve than the toast. Live and learn
FAQs (Because People Always Ask)
- Can I make this dairy free? Yep, it’s basically dairy free already unless you butter the toast. Go wild
- What bread is best? Honestly? Use what you’ve got. Sourdough’s great, but I’ve made it on a burger bun once after a BBQ—it was ace
- How do I keep my eggs from sticking? A well-oiled nonstick pan is your friend here; but if it still sticks, just…say you wanted a rustic look
- Where can I get bacon like the cafe? Some online shops like this one deliver thick-cut, posh bacon. Or chat with your local butcher; they have opinions
- Can I prep any of this the night before? You could mash the avo early, but it browns fast. I guess you could squeeze in extra lemon and it would help (probably, depends on your avo’s mood).
One last thing—if you spill a bit of egg yolk on your shirt, consider it part of the experience. Enjoy your bacon, egg, and avocado toast adventure!
Ingredients
- 4 slices of bread (sourdough or whole grain)
- 2 ripe avocados
- 4 slices of bacon
- 2 large eggs
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 1 tablespoon fresh chives, chopped (optional)
- 1 teaspoon lemon juice
Instructions
-
1Cook the bacon in a skillet over medium heat until crispy, then drain on paper towels.
-
2While the bacon cooks, toast the bread slices to your desired crispness.
-
3In a bowl, mash the avocados with lemon juice, salt, and pepper.
-
4Heat olive oil in a nonstick pan and cook the eggs to your preference (fried or poached).
-
5Spread mashed avocado over the toasted bread, top each with bacon and an egg, garnish with chopped chives, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
