Bacon and Eggs Avocado Toast : The Ultimate Breakfast Upgrade

Bacon and Eggs Avocado Toast: Your New Morning Happy Dance

Hey there, friend! Isla here, from my cozy kitchen to yours. Let’s be real for a second: mornings can be… a lot. The alarm blares, the to-do list looms, and your stomach is already staging a full-blown protest. In those moments, the last thing you want is a complicated breakfast recipe that dirties every pan you own. You need something fast, fabulous, and fiercely delicious. You need a meal that feels like a warm hug but tastes like a gourmet victory.

Enter the hero we all deserve: Bacon and Eggs Avocado Toast. Now, I know what you’re thinking. “Isla, avocado toast? That’s so 2015.” But trust me, this isn’t your run-of-the-mill, sad-and-soggy café version. This is The Ultimate Breakfast Upgrade. We’re talking a symphony of textures and flavors—creamy, dreamy avocado, shatteringly crisp bacon, and a perfectly cooked egg with a yolk that runs like liquid gold over everything. It’s a complete, satisfying breakfast stacked triumphantly on a single, glorious slice of bread.

This recipe is my weekday warrior, my weekend treat, and my go-to when I want to feel like I’ve got my life together in under 15 minutes. It’s the edible equivalent of finding a twenty-dollar bill in last winter’s coat—a simple, unexpected joy. So, let’s ditch the boring breakfast routine and ride this flavor wave together. Your taste buds will thank you.

The Breakfast That Built a Food Blogger

This particular dish takes me right back to my dad’s kitchen on lazy Sunday mornings. My dad, a man of few words but many culinary talents, had a ritual. He’d wake up before anyone else, put on a pot of strong coffee, and the sizzle of bacon would act as our family’s alarm clock. The smell would weave through the house, pulling us all from our beds like a magnet.

One Sunday, when I was about ten, he let me be his official “Egg Cracker.” I was so nervous, my little hands trembling as I aimed for the edge of the skillet. Of course, I got a piece of shell in the pan. I was mortified, ready for a scolding. But my dad just laughed his big, booming laugh, fished the shell out with a spoon, and said, “A little extra crunch never hurt anybody, Isla. It’s all part of the story.” He then handed me a slice of the thick, buttery toast he’d just made and let me smash the avocado on top with a fork. We built our masterpieces together—his with a perfectly over-easy egg, mine with a slightly-shell-flecked sunny-side-up. It was messy, and it was perfect. That’s the spirit I bring to this recipe. It’s not about perfection; it’s about the joy of creating something delicious, a little story on a plate.

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Gathering Your Flavor Crew

Part of the magic here is the simplicity. You only need a handful of high-quality ingredients to create something truly spectacular. Here’s your shopping list (and my little chef-y insights for each one):

• 2 slices bread (sourdough, wheat, Italian, or French), ½” thick – This is your foundation, so make it count! I’m a sourdough fanatic—its tangy flavor and sturdy, chewy crumb stand up heroically to the toppings without getting soggy. A thick-cut, crusty Italian or French loaf also works wonders.
• 4 slices bacon – This is our flavor bomb and textural superstar. I prefer a thick-cut, applewood-smoked bacon for its robust flavor, but use your favorite! For a leaner option, turkey bacon works, or for my vegetarian friends, a couple of slices of crispy coconut bacon or smoked tempeh will bring that salty, smoky punch.
• 1 large avocado – Look for an avocado that’s slightly soft to the touch but not mushy. It should feel like pressing into the palm of your hand. A ripe avocado will mash beautifully and give us that creamy, luxurious base.
• ¼ teaspoon lemon juice – This tiny ingredient is a powerhouse! It’s not just for flavor; the acid keeps the avocado from turning that sad, murky brown, so your toast stays Instagram-ready for longer. A lime wedge works just as well if that’s what you have on hand.
• ¼ teaspoon kosher salt & ⅛ teaspoon black pepper – Don’t you dare skip these! Salt is a flavor enhancer, not just a salty taste. Kosher salt dissolves beautifully and seasons evenly. Freshly cracked black pepper adds a subtle warmth that is just *chef’s kiss* with the rich avocado and bacon.
• 1 tablespoon olive oil – We’ll use the glorious bacon drippings in the pan, but a little olive oil ensures our eggs don’t stick and helps them get those delightfully lacy, crispy edges. Butter is a decadent and delicious alternative here if you’re feeling fancy.
• 2 large eggs – The crowning glory! Use the freshest eggs you can find. The yolks will be brighter and more flavorful, and the whites will be less watery, making for a prettier fry.
• 1 teaspoon chopped parsley (optional) – I know, I know, “optional.” But a little fresh green confetti at the end does wonders. It adds a pop of color and a fresh, clean note that cuts through the richness. Chives, dill, or even a sprinkle of microgreens are all fantastic here.

Let’s Build Your Masterpiece: A Step-by-Step Guide

Okay, team! Aprons on, skillet out. Let’s turn these simple ingredients into the breakfast of champions. I’m walking you through every step with my favorite little hacks to ensure your success.

1. Toast the Bread: “Toast your bread slices until golden and crisp.” Seems simple, right? Here’s my pro-tip: don’t just pop it in the toaster. If you have the time, throw your bread slices directly onto the oven rack and broil them for a minute or two per side. This gives you an incredible, all-over crunch and a bit of smoky char that takes it to the next level. We’re building a sturdy base that can handle our toppings without wilting!
2. Cook the Bacon: “Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate.” This is where the flavor party starts! Lay your bacon in a cold, dry skillet, then turn the heat to medium. Starting cold allows the fat to render out slowly, giving you bacon that’s evenly crispy, not burnt. Once it’s perfectly crisped, move it to that paper towel-lined plate to drain. And whatever you do, DO NOT pour out the bacon grease from the pan! That liquid gold is our secret weapon for the next step.
3. Mash the Avocado: “In a small bowl, mash the avocado with lemon juice, salt, and pepper.” Scoop your avocado flesh into a bowl. I like to use a fork and leave it a little chunky for texture, but if you prefer it silky smooth, go for it! This is your canvas. Squeeze in that lemon juice and sprinkle the salt and pepper right away. Mix it all together, and give it a taste. Does it need more salt? More lemon? Adjust to your heart’s content. You’re the boss of your avocado.
4. Cook the Eggs: “Heat olive oil in the same skillet. Cook eggs to your liking — fried, sunny side up, or over-easy.” Here we go! Your skillet should still have a tablespoon or two of beautiful bacon drippings. Add your olive oil to it and let it get hot over medium heat. Carefully crack your eggs into the pan. For sunny-side-up (my personal favorite for this dish), cover the skillet with a lid for about 1-2 minutes. This traps the steam and cooks the whites on top without flipping, leaving that yolk gloriously runny. For over-easy, simply flip the egg gently and cook for another 30 seconds. The goal is a set white and a liquid yolk—it’s the sauce for your entire toast!
5. Assemble with Love: “Spread mashed avocado on each toast slice. Top with 2 bacon slices and 1 cooked egg.” The grand finale! Take your beautifully toasted bread and slather on a generous layer of your seasoned avocado. Criss-cross two slices of that crispy bacon on top. Then, ever so gently, slide your perfectly cooked egg right on top of the bacon throne.
6. Garnish and Serve: “Garnish with chopped parsley, if using. Serve immediately.” A final sprinkle of fresh parsley, a crack of black pepper, and maybe even a tiny pinch of flaky sea salt. Then, serve it immediately. I’m not kidding. Run to the table. This is a dish that demands to be eaten the second it’s assembled, while the toast is crisp, the bacon is crackling, and the egg yolk is still waiting to be popped.

How to Serve This Sunny-Side-Up Sensation

Presentation is part of the fun! I love serving this on a bright, colorful plate to let all the gorgeous layers shine. A simple, sharp knife and fork are all you need to dive in. The key moment is that first cut into the yolk, watching it cascade over the bacon and avocado like a rich, yellow waterfall. For a complete meal, pair it with a simple arugula salad with a light vinaigrette to cut the richness, or just a big mug of your favorite coffee. This toast is the star, so let it shine!

Ride Your Own Flavor Wave: 5 Tasty Twists

Once you’ve mastered the classic, the world is your oyster (or, well, your avocado toast)! Get creative and make it your own. Here are a few of my favorite variations:

1. The “Everything Bagel” Twist: Swap the salt and pepper for a generous sprinkle of everything bagel seasoning on your avocado. Instant flavor explosion!
2. Spicy Sriracha Drizzle: Add a kick by drizzling sriracha or your favorite hot sauce over the finished toast. A dollop of chili crisp would also be incredible.
3. Mediterranean Vibes: Skip the bacon and crumble some feta cheese over the avocado. Add a sprinkle of dried oregano and some chopped Kalamata olives.
4. Green Goddess: Keep it veggie! Top your avocado with a handful of fresh arugula or microgreens before adding the egg. The peppery greens are a fantastic contrast.
5. The “Benedict” Style: Feeling decadent? Instead of mashing, slice the avocado. Place the slices on the toast, top with a slice of Canadian ham or a piece of bacon, then the egg, and finish with a quick drizzle of store-bought hollandaise. Brunch-level luxury in minutes.

Isla’s Kitchen Confidential

This recipe has been a staple in my kitchen for years, and it’s evolved in the funniest ways. There was the time I was filming a reel for Instagram and was so focused on getting the “yolk-pour” shot that I completely forgot to add the bacon. My husband took one bite and said, “It’s good, honey, but… where’s the pork?” We still laugh about my “deconstructed” bacon and eggs avocado toast.

Over time, I’ve learned that the best part of this recipe is its flexibility. It’s a blueprint for a fantastic breakfast, not a rigid set of rules. Don’t have parsley? No problem. Want to add a slice of tomato? Go for it! The most important ingredient is the joy you bring to making it. So put on some music, dance a little while the bacon sizzles, and don’t stress if your egg isn’t picture-perfect. It’s going to taste incredible anyway.

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years, so I’ve compiled the most common ones here to be your trusty troubleshooting guide.

Q: My toast always gets soggy by the time I eat it. How can I prevent this?
A: This is public enemy number one for avocado toast! The key is creating a moisture barrier. First, make sure your toast is REALLY crisp. A good, sturdy bread is essential. Second, spread the avocado on the hot toast right before serving—the heat helps it adhere. Finally, the avocado layer itself acts as a shield between the toast and the juicy egg. Assemble and eat promptly for the best texture!

Q: Can I make any part of this ahead of time for a crowd?
A: You can do some prep! Cook the bacon ahead of time and warm it gently in the oven or microwave. You can also mix the avocado mash, but press plastic wrap directly onto its surface to limit air exposure and prevent browning. For the love of all that is holy, do not cook the eggs or toast the bread ahead. Those are last-minute moves for maximum deliciousness.

Q: My egg yolk always breaks when I crack it. Help!
A: I feel your pain! First, always crack your egg into a small ramekin or bowl first, not directly into the hot pan. This lets you check for shell fragments and gives you more control. Then, gently slide the egg from the ramekin into the pan, holding it close to the surface. It’s a game-changer!

Q: Is there a way to make this healthier?
A: Absolutely! Use whole wheat or seeded bread for extra fiber. Opt for turkey bacon or a plant-based bacon alternative. You can also use just one slice of bacon per toast, or skip it altogether and add flavor with everything bagel seasoning or red pepper flakes. For the eggs, you can use a cooking spray instead of oil, though you’ll lose a bit of that lovely crispy edge.

Nutritional Information*

*Please note: This is an estimate based on the specific ingredients listed and may vary depending on the brands you use.

Per Serving (1 Toast):
Calories: 420 | Protein: 14g | Carbohydrates: 22g | Fat: 30g | Fiber: 7g | Sodium: 580mg

And there you have it! My ultimate guide to turning a simple breakfast into a moment of pure joy. I hope this recipe becomes a beloved part of your kitchen story, just like it is in mine. If you make it, I’d be absolutely thrilled if you tagged me @BiteTide on social media so I can see your beautiful creations! Now go forth and conquer your morning.

With love and a full belly,

Isla 💛