I have a theory that the people who yell “no bread!” when a server brings a bread plate to the table are the same people who dream about it at night. I’m not judging, simply jealous of their self control. But I also have a theory that the only way they’ll eat bread is if it’s topped with a super food…and so we have the avocado toast.
The first time I heard of and simultaneously tried avocado toast was at Dominique Ansel’s bakery for lunch one day. Side note: You’d be surprised how manageable the line is when it’s not 6am and 400 tourists are waiting for cronuts. Second side note: are those still a thing? According to the New Yorker, you can thank Cafe Gitane and Gwyneth Paltrow for it. Thanks G Pal.
While I enjoyed the avocado toast (how could you not?), I found myself hungry rather quickly after. It was delicious but missing some kind of substance. This avocado toast aims to combat that, with salty, crispy bacon and a rich, still soft sunny side up egg. What I love about this recipe too is how easy it is to make for a crowd – the loaf is sliced, the bacon bakes in the oven, and the eggs can be eaten at room temperature. Still looking for something to make for brunch? This is it.
AVOCADO TOAST WITH BACON AND EGGS
(serves 4, 2 per person)
1 loaf multigrain bread, sliced 1/2 inch
8 slices bacon (plus more for snacking) 🙂
2 large avocados
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
16 cherry tomatoes, halved
Start with the bacon. Line the bottom of a large baking sheet with 2 pieces of aluminum foil – this will make clean up really easy. Place a metal rack on the baking sheet, and place the bacon on top of the rack, trying to not have the pieces touch. Place the pan in the oven and turn it on to 400°. Set the timer for 22 minutes, flipping the bacon once about half way through. Remove the bacon from the oven and place on a paper towel lined plate to drain the excess fat. With the oven still warm, place 8 pieces of bread on a baking sheet and toast for 3 minutes, flip and toast for another 2 minutes until slightly crispy.
Note: Placing the bacon in a cold over to start helps reduce how much the meat shrinks.
While the bacon cooks, mash the avocados in a large bowl. To remove the flesh rom the peel, run a large knife down the center of the avocado around the pit. Using your knife, hit the pit and twist to loosen it. Scoop the flesh out with a spoon. Using a fork, mash the flesh with the salt, black pepper and red pepper flakes. Set aside.
Heat a large nonstick skillet on medium heat. Spray with non stick spray and crack 2-3 eggs in the skillet, separating them slightly with your spatula. Cook, uncovered until the whites are completely set but the yolk still feels soft to the touch. Remove to a plate and repeat until you’ve fried all 8 eggs.
To assemble, spread 2-3 tablespoons of avocado on each toast half. Top with 1 piece of bacon, cut in half, and a fried egg. Top with 4 cherry tomato halves and serve immediately. Enjoy!