Avocado Bacon Toast
- 4 slices crispy bacon
- 1 avocado
- 1 Teaspoon fresh lemon juice
- Salt and pepper, to taste
- 1 baguette, sliced
Fry or bake bacon until crispy, reserving drippings. Mash avocado with lemon juice and salt and pepper and set aside. Lightly brush baguette slices with reserved bacon drippings. Grill or place on griddle until lightly brown and crispy. Top with avocado mash and sliced bacon. Drizzle with honey.
Avocado Toast with Bacon and Egg on Naan
I had a conversation the other day with a friend about fads. I’m not the type to get onboard with them if I’m honest I pretty much have an aversion for them. There is such a strong degree of independent spirit in my soul that I’ll be doggone if I’ll do it just because everyone else is!
I was recounting to her about the legend that I was often told while growing up about the first full sentence out of my mouth. ‘I do it myself!’ And that hasn’t changed much I can be so stubbornly independent that anything that smacks of following someone else’s lead is anathema to me. Not always wise maybe but hey, I didn’t have to waste my time on that awful kale did I?
So the more I heard ‘Avocado Toast!’ the less I wanted to. I love avocados. I love toast. I eat toast and sliced avocado together sometimes for breakfast but not really ‘together’ if you know what I mean my avocado is not smushed. So what changed Barb, hmm? What’s with this offering today?
Well providence of course. I’ve said it before and it’s true so often that my recipes are often inspired by what I have available in my fridge or pantry and honestly maybe spying some ingredients placed near each other. That’s exactly what happened, again. Bacon nestled right next to a new container of eggs and a gorgeous big avocado that I was putting away after a trip to Sprouts.
Hmm…might I actually pull that together in a dish? Then I saw the Naan. I love naan. I have taken to having naan more often with breakfast than bread. I love the texture and the taste and my mind went there…maybe I could try avocado on toast but with a naan twist?
Photo by Arno Jenkins/Shutterstock
I felt a bit like a cheater with this recipe because it’s hardly a real recipe it’s simply a combination of things I love all stacked together. And then I got over it. Hamburgers are just a combination of ‘stuff’ aren’t they? And hey, I did have to cook onions, bacon and that deliciously drippy egg whew, I’ll going to try and live with myself after all.
So the title says it all. Avocado Toast with Bacon, Egg & Onion on Naan. Naan is toasted and topped with smushed avocado lightly seasoned with salt and pepper, then crispy bacon, next some beautiful grilled onions and then the perfect egg. At least for me it’s the perfect egg. If you love your eggs with a firmer cooked center, then do that.
My original experience with fried eggs came from my dad he was always on duty as the breakfast maker. I don’t always do it his way because it requires bacon but on this day I knew that my eggs would depend on my bacon. Our tradition is simple we fry the bacon in a cast iron skillet first once it’s done, the bacon is removed to paper towels to drain and the egg frying can begin.
I actually love cooking them in a relatively hot skillet to get sort of crispy edges but the most important part is how we finish the top. My dad was never an ‘over easy’ kind of guy as a matter of fact I don’t recall ever hearing that term as a kid. Nope, he simply fried them hot to crisp the edges and then used a spatula or spoon to pour the bacon fat over the egg yolk. Nothing fancy but there was a method to his madness I think.
We had a big family with six kids and with that comes a big family food bill. We all ate our eggs the same way there was no democracy in our house. Honestly I don’t think he wanted to risk a broken yolk by flipping them so he found his own way to guarantee success. He never had to redo an egg or give it to a dog that I recall…so I’m going with that. I’m pretty certain it was not some amazing technique he gleaned from the food section of the St. Louis Post Dispatch. Nope, I doubt it. My dad wrote Letters to the Editor was renown for them even, but the food section? Not so much.
I simply ladled bacon fat for a minute or so and the yolk was sealed and the egg done. I honestly think I saw a big article in a food resource in the last couple of years about crispy eggs with runny yolks and had to laugh no that was not new…MY DAD DID THAT!
The onions are caramelized before the bacon is cooked so it takes a few minutes (or make them a day ahead). I took that time to prepare the avocado. I kept the avocado very simple but if you want to up the flavor profile, this would be the place. Add garlic or cumin or even some red pepper flakes make it your own.
Once the onions are done, they’re removed to a plate and the bacon is fried next. While the bacon is draining on paper towels the star of the dish is quickly fried.
Really pretty easy and lovely that it only requires one pan. I like to warn the naan in the oven for a couple of minutes before putting everything together. Then it’s simple layering and the end result is fantabulous! You know what this reminds me of? Don’t laugh but a fajita. Meat and grilled onions with guacamole in a tortilla…see, very similar. I think better too did I mention I absolutely love naan bread?
I don’t know about you but while this might appear to be a breakfast dish I decided to serve it for dinner the night I made these and not one person put their hand up and said, ‘But Barb, this is breakfast!’ No…they were hungrily devouring my version of Avocado Toast seems we all loved this stack of deliciousness. Hope you do too!
This is my contribution to our monthly group event called Progressive Eats and this month we’re serving “A Spring Eggstravaganza” (cute huh?) Eggs and more eggs so be sure and click on my friends links for more great egg dishes from fabulous cooks.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features eggs and our host this month is Carol Borchardt at From A Chef’s Kitchen.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of these delicious dishes that feature eggs!
- Preheat oven to 400 degrees F.
- In a medium bowl, sift flour to remove lumps, and mix in salt and pepper. Set aside.
- In a small bowl, gently beat egg. Using a strainer, add ice water to lightly beaten egg, excluding ice from water. Mix together. Refrigerate egg mixture for 10 minutes.
- Meanwhile, slice each avocado quarter in half lengthwise to form thin wedges.
- Once egg mixture has chilled, remove from refrigerator and batter avocado wedges by dipping each wedge in egg mixture, followed by thoroughly coating each wedge with flour mixture. Set aside coated wedges.
- Lightly coat baking sheet with cooking spray.
- Lay out applewood smoked bacon on baking sheet. Massage brown sugar onto bacon and add red chili flakes. Bake for 20 minutes or until crisp. Leave oven on.
- In a small frying pan, heat avocado oil and sauté onion over medium heat for 6-8 minutes. Add salt and pepper to taste.
- In a medium frying pan, heat vegetable oil.
- Working in batches, place battered avocado wedges into frying pan with the heated oil and fry until golden brown.
- Spread mayonnaise over ciabatta slices and toast on a sheet pan in the already pre-heated oven for 3-5 minutes.
- Once bread is toasted, add caramelized bacon, arugula, sautéed onions, tomato slices and radishes.
- Top toast with tempura fried avocado, and finish with a drizzle of sweet chili sauce.
Serving Suggestion: Slice the finished product in half for a tasty shared snack with a friend.
Beverage Pairing: Consider pairing this with a cold, refreshing glass of sweet iced tea or lemonade.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Avocado Toast with Turkey Bacon and TomatoRecipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Source: The Create-Your-Plate Diabetes Cookbook. Recipe Credit: Toby Amidor, MS, RD, CDN, FAND . Photo Credit: Mittera.
Avocado toast is a quick and easy go-to breakfast that incorporates healthy fat, whole grains, and protein. Change things up by substituting the turkey bacon with an over-easy egg or sliced hard-boiled egg.
Complete your Plate: For a hearty, filling breakfast, add a 1/2 cup of nonfat, plain Greek yogurt topped with a handful of blueberries.
Find this recipe and more in The Create-Your-Plate Diabetes Cookbook, by Toby Amidor, MS, RD, CDN, FAND
How to make the perfect Avocado Toast
- Pick a great avocado. There is an art with how to pick a good avocado. I tend to buy my avocados rock hard so they can ripen on my own kitchen counter without anyone else touching them. When they are ready, they should just have the slightest give to them (check out how to cut and peel an avocado here)
- The bread matters. I prefer to use something thick and grainy. More flavor and substance to hold all that beautiful avocado.
- Chunky avocado vs smooth avocado… it’s really a personal decision but I prefer it mostly smooth with a few chunks. If it’s too chunky, I find that the avocado falls off and no one wants that.
- MALDON MALDON MALDON….always finish your avocado toast with a sprinkling of chunky salt. It bumps up the flavor in the best possible way and adds a bit of texture.
OK now that we have the basics covered, here are my 5 favorite ways to take your avocado toast game to the next level.
Besides the traditional here’s what we’ve got going on:
Avocado Toast with Smoked Salmon and Red Onions
Avocado Toast with Bacon and Eggs
Avocado Toast with Goat Cheese and Chives
Avocado Toast with Pico de Gallo
Each one is delish and will make your mouth water! One is topped with tomatoes and basil vinaigrette and it’s perfect for lunch! Another is topped with Smoked Salmon and Red Onions which is kinda perfect for breakfast. As is the Avo Toast with Bacon and Eggs! I love the one topped with Goat Cheese and Chives and the other one with Pico de Gallo for a little mid-afternoon snack!
But the truth of the matter is, you really can’t go wrong with any of these, at any time of the day!
Dice the rashers of smoked bacon and add to a cold frying pan with a little drizzle of olive oil. Fry, stirring, over a medium-high heat for 8-10 minutes or until crispy.
Meanwhile, scoop the flesh from the 1 extra large or 2 small avocados and mash with a squeeze of lime juice and some salt and freshly ground black pepper.
Toast the slices of sourdough bread and top with the avocado mix.
Stir the maple syrup through the bacon in the frying pan and let it bubble for 1 minute then spoon over the avocado. Serve with lime wedges.
This recipe is from Quick + Simple = Delicious by Emily Kydd, with photography by Louise Hagger, for more information or recipes like this, you can order the book here.
Avocado toast recipes
Avocado on toast with smoked salmon
Smoked salmon works really well with avocado. And it works even better when you add a mint, chilli, lemon and tomato dressing. Snip over some chives and a crack of black pepper, and you've got yourself the breakfast of kings. More low-calorie breakfast ideas here.
Avocado on toast with roast tomatoes
This delicious healthy breakfast, lunch or snack couldn’t be easier to put together. Ripe tomatoes, avocado and salad leaves on toast are a great vegetarian combination.
If you like avocado toast you'll LOVE this egg-in-a-hole with avocado sandwich. It's the ultimate brunch recipe and looks impressive, too.
The olive team's favourite avocado on toast ideas to make at home
Classic avocado on toast
Smashed avocado on charred sourdough with sea salt. It’s a thing of pure joy. Great as breakfast, brunch or a snack. This has to be our favourite weekend breakfast. It literally takes five minutes to prepare, and is a super healthy way to start the day. Avocado is rich in heart-healthy monounsaturated fatty acids, vitamin K, vitamin C, vitamin E, fibre and potassium plus, some say eating avocado can lower cholesterol and triglyceride levels.
We put our mashed avocado on sourdough, but it would be equally good on rye bread. You could also add a little lemon juice, to prevent the avocado from browning.
Avocado on toast with chorizo and pepperdew
Mash avocado with a pinch of smoked paprika and salt. Top with crisp fried chorizo bits and sliced sweet pepperdew peppers.
Sumac, feta and mint avocado toast
Mash ripe avocado over slices of toasted seeded bloomer. Crumble over some feta, tear over a few mint leaves, add a pinch sumac and a good drizzle of olive oil.
Cayenne pepper, cherry tomatoes and coriander avocado toast
Toss halved cherry tomatoes with olive oil, a handful chopped coriander, a pinch cayenne and a squeeze lemon juice. Mash avocado onto toasted rye or sourdough, and tip over the cherry tomatoes.
Fried egg and guacamole on toast
Blend chopped red onion, a handful coriander, seeded and chopped red chilli, avocado and a squeeze lime. Spread over wholewheat toast, and top with a runny poached or fried egg . Scatter with more coriander to serve.
Chorizo jam, red pepper salsa, fried egg and avocado on toast
Buy chorizo jam (or make it using this recipe from Tredwells) for a salty, sweet, smoky, savoury hit that is so good, you’ll be eating it straight from the jar. Spread generously over toasted crusty white bread and add smashed avocado. Top with a salsa made from finely chopped roasted red pepper, chopped parsley and a drizzle of garlic oil. Finish with a fried egg and a pinch of paprika if you like.
Burnt ends avocado toast
Top toasted sourdough slices with smashed avocado, leftover burnt ends (or chilli con carne works just as well), a grating of cheddar, a dollop of natural yogurt and a drizzle of sriracha.
Hole in one avocado toast
Top toasted plain bagel slices with Emmental. Dry fry slices of smoked bacon and cherry tomatoes, and add to the toast with slices of avocado, sea salt flakes and black pepper.
Smoke smashed avocado toast
Toast cheesy bread and rub with ½ clove garlic and drizzle with smoked rapeseed oil. Mash an avocado with a squeeze of lemon juice and smoked sea salt, add to the toast and splatter with sriracha.
Put-an-egg-on-it avocado toast
Top toasted seeded bagel halves with a drizzle of chilli oil, smashed avocado mixed with lime juice and salt, pan-fried smoked bacon, poached eggs, and lots of Tabasco.
Avocado and prawn cocktail toasts
It's your classic prawn cocktail with a twist. Pass them around your Christmas do and watch as everyone tucks in with glee.
Watch our video to learn how to make this super brunch recipe:
Love toast toppers? Try five more exciting ideas by clicking on the image below:
. And if you want to eat more avocado,here are some more inspirational recipes for this amazing and versatile giant berry:
Creamy Avocado Toast With Bacon & Egg
The first time I tried avocado toast, I completely understood the Instagram-obsession and why Australia had an avocado shortage. It’s nutrient-rich, delicious and with very little prep work, what’s not to love? The secret to this recipe is the creamy guacamole with avocado, cream cheese, chives & a drizzle of lemon juice. Smooth the guacamole over toasted rustic bread, add crispy bacon and a perfectly cooked egg for a delicious & filling breakfast or lunch.
2 SERVINGS 15 MINS EASY
1/2 medium avocado
40 g cream cheese
10 ml lemon juice
few leaves chives
2 slices rustic Italian bread
4 slices bacon
2 large eggs
few leaves roquette
10 g unsalted butter
10 ml olive oil
1 pinch of salt
Avocado Toast Breakfast Sandwich
This camping breakfast sandwich has it all: avocado, bacon, toast, and a fried egg. Plus, it can all be made with just a single skillet over a camp stove or campfire.
While we love traditional avocado toast, we might just love this avocado breakfast sandwich even more – especially when we are camping.
Not only do we get twice the creamy avocado goodness in each bite, but it’s loaded with crispy strips of bacon and a gooey fried egg!
And it’s all put together in a portable, hand-held package that’s perfect for eating by the campfire while sipping a cup of camp coffee.
We structured the recipe to make it as simple as possible, while also using just a single skillet. The first step is to fry up some bacon in your skillet. Doing this will render out the fat, which you will use to build the flavor profile of the rest of the sandwich. Once the bacon is done, remove from the skillet and place on a paper towel to drain.
The next step is to use the bacon grease to toast your bread slices. Is this healthy? Hell no! Is it delicious, oh yeah! If your bacon rendered A LOT of fat, you might want to reserve some in a cup off to the side so as not to completely saturate your bread.
While toasting, watch your bread carefully and flip as soon as it starts to toast up. The hot bacon grease really does accelerate the process. Once both sides are toasted, remove and set aside.
Now it’s time to drop in your egg. If you reserved any bacon grease, now’s the time to add it back in. Otherwise, be sure there’s enough oil in the pan so the egg doesn’t stick. While the eggs cooks, you can start working on the avocado.
Cut in half, remove pit, mash-up, and scoop out. Pretty easy. Depending on the size of the avocado, we spread out one half per bread slice. Once the avocado is on, it’s probably time to flip your egg.
Once that’s done, we return to the sandwich and sprinkle on our favorite spice blend Everything But the Bagel from Trader Joe’s. Seriously, we can’t say enough good things about it!
Then layer up the bacon, bring the egg over and you’re done.
This recipe is great for building up a lot of flavors (bacon flavor) very quickly and delivering a fancy brunch-style breakfast sandwich at a fraction of the cost. So the next time you go camping, be sure to bring the avocado and the bacon!
Mexican Egg Bacon Avocado Toast
This Mexican Egg Bacon Avocado Toast is simply one of the best breakfast solutions of all time. It&rsquos made in less than 10 min from start to finish, and is super delicious with endless options. Have you jumped on the avocado toast bandwagon? Yes? Well, enjoy my favorite avocado toast recipe idea!
Last year I discovered the wonderful world of avocado toast. I don&rsquot know why it took me so long to try this trend, but I&rsquom so glad that I did! Avocado toast is absolutely delicious. It&rsquos my go-to for a quick and easy healthy breakfast. I love that it&rsquos so versatile and can be topped with a variety of ingredients.
Let&rsquos talk about my Mexican Egg Bacon Avocado Toast. It starts with the new, thick-sliced Pepperidge Farm Farmhouse® Hearty White Bread. You guys are going to love the now softer texture and fresh from the oven taste. From toast creations to sandwiches, Pepperidge Farm Farmhouse® Hearty White Bread is my go-to. Not only is this bread beyond tasty, there are no added colors or flavors from artificial sources. There&rsquos also no high fructose corn syrup to worry about.
You can pretty much top your toasted Pepperidge Farm Farmhouse® Hearty White Bread with any of your favorite Mexican-inspired ingredients for a yummy breakfast, lunch or snack. But read below for my tips on recreating my favorite Mexican Egg Bacon Avocado toast!