Avocado Toast with Egg & Bacon

This is the breakfast I make when I want something that feels a little special but still comes together in 20 minutes. Thick, golden toast gets piled with creamy mashed avocado, crispy bacon, and a fried egg with a runny yolk that soaks into everything underneath. It is hearty, fresh, and salty all at once — the kind of breakfast that keeps you full well past lunch. The trick is in the order: cook the bacon first, fry the eggs in a little of the bacon fat, and build the toast while everything is still warm. A squeeze of lemon in the avocado keeps it bright and stops it browning, and a pinch of red pepper flakes on top never hurts.

Why You’ll Love This Recipe

• Ready in 20 minutes — a proper breakfast without the fuss
• Creamy avocado, crispy bacon, and a runny egg in every bite
• Easy to customize with your favorite toppings
• Filling enough to carry you through the morning

Ingredients

• 2 thick slices sourdough bread (or your favorite bread)
• 1 ripe avocado
• 1 tbsp lemon juice
• Salt & black pepper to taste
• 4 slices bacon
• 2 large eggs
• Red pepper flakes, for topping (optional)
• Everything bagel seasoning, for topping (optional)

Instructions

1. Cook the bacon in a skillet over medium heat for 6–8 minutes, turning occasionally, until crispy and golden. Remove to a paper towel-lined plate, leaving a little of the bacon fat in the pan.
2. While the bacon cooks, toast the bread slices until golden and crisp.
3. Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash with a fork until mostly smooth with a few small chunks left, then mix in the lemon juice, salt, and pepper. Taste and adjust the seasoning.
4. Fry the eggs in the same skillet with the remaining bacon fat over medium heat, about 2–3 minutes for sunny-side up with set whites and a runny yolk, or longer if you like the yolk firm. Season with salt and pepper.
5. Spread the mashed avocado generously over the warm toast.
6. Top each slice with 2 slices of bacon and a fried egg. Sprinkle with red pepper flakes or everything bagel seasoning if you like, and serve immediately while warm.

Tips & Variations

• Use an avocado that yields gently when pressed — too firm and it won’t mash, too soft and it turns mushy.
• The lemon juice isn’t just for flavor; it keeps the avocado from browning while you cook the eggs.
• Swap the fried eggs for scrambled or poached if you prefer, and add sliced tomato, hot sauce, or crumbled feta to make it your own.

Storage

Avocado toast is best eaten fresh — the toast goes soft and the avocado browns as it sits. If you must prep ahead, cook the bacon and keep it in the fridge for up to 3 days, then toast the bread, mash the avocado, and fry the eggs fresh when you’re ready to eat.