Bacon Avocado Toast with Poached Eggs
User Reviews
5.0
15 reviews
Excellent
Bacon Avocado Toast with Poached Eggs
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A beautiful plate of bacon avocado toast is calling your name! It's a savory breakfast recipe with simple steps that make for an absolutely perfect way to start the day.
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Ingredients
- 1 ripe Hass avocado
- 4 large eggs
- Zest of 1/2 lime or lemon
- Juice of 1 lime or lemon
- Kosher salt and freshly ground black pepper to taste
- 4 large fresh eggs*
- 2 thick slices of preferred bread I used Sourdough
- 4 slices thick-cut bacon cooked to preferred crispness
- Maldon flaky salt
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
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Instructions
- Poach the Eggs
- Bring a saucepan filled with at least 3 inches of water to a gentle simmer over medium-low to medium heat. The water should only have gentle bubble columns in the water throughout the cooking time, don't let it come to a boil.
- Crack one egg into the small mesh sieve to drain any watery egg white from the firm yolk and whites then place it into a small bowl. Repeat with the other eggs, placing it into a separate bowl, then gently pour the eggs into the simmering pot of water one at a time. Set a timer to 2 minutes and 43 seconds.
- Pull poached eggs out of the water once time is up with an Asian spider or slotted spoon, and let them rest on a plate line with paper towel to absorb the water on them.
- Prep your toppings
- Toast your bread slices in a toaster, in the oven, or stove top over medium heat with a bit of fat until crisp and then toast the other side, about 2-3 minutes on each side.
- Use a sharp knife to carefully cut around the pit of the avocado, cutting the avocado in half. Scoop out the pit with a large spoon, then use the spoon to scoop out the avocado flesh and place it into a small bowl.
- Mash the ripe avocado with a fork in the bowl and drizzle with lemon/lime juice and zest. Season with salt and pepper to taste and continue mixing and mashing until desired smoothness.
- Serving
- Smear the avocado mash over the toasted bread slices, top with the cooked bacon, and two poached eggs per toast. Season the eggs with flaky salt, smoked paprika, garlic powder, and lime zest.
- Serve immediately.
Notes
- My best tip for choosing a ripe avocado that you'll be using within two days: don't squeeze the avocado! You'll end up bruising and mushing the flesh inside, making it a sad avocado even when it is ripe!
- Instead, try to gently remove the stem. When ripe, the avocado's stem should easily pop off and the flesh under it will be bright green.
- Don't try to force the stem off. It doesn't want to move = it's not ripe!
Nutrition Information
Show Details
Serving
1g
Calories
677kcal
(34%)
Carbohydrates
44g
(15%)
Protein
41g
(82%)
Fat
40g
(62%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
25g
Cholesterol
768mg
(256%)
Sodium
1404mg
(59%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 2avocado toasts
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 677kcal | 34% |
| Carbohydrates | 44g | 15% |
| Protein | 41g | 82% |
| Fat | 40g | 62% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 25g | 147% |
| Cholesterol | 768mg | 256% |
| Sodium | 1404mg | 59% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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