Bacon Avocado Toast with Poached Eggs
User Reviews
5
Bacon Avocado Toast with Poached Eggs
Description
Bacon Avocado Toast with Poached Eggs starts by poaching fresh eggs gently in simmering water, ensuring tender whites and runny yolks. Meanwhile, ripe Haas avocado is carefully peeled and mashed with lime or lemon juice and zest, salted and peppered to taste. Thick sourdough slices are toasted until crisp on both sides, providing a sturdy base.
The toast is layered with the seasoned avocado mash, followed by crispy cooked bacon slices and the delicate poached eggs. A dusting of garlic powder and smoked paprika enhances the flavor profile. The blend of creamy avocado, smoky bacon, and rich eggs creates a balanced, textured bite.
Tips include selecting ripe avocados by gently removing the stem to check for freshness without bruising. This toast delivers a crowd-pleasing combination of ingredients with a thoughtful technique to optimize texture and flavor.
Ingredients
- 1 avocado ripe, Hass variety
- 4 egg large
- lime zest or lemon zest
- lime juice or lemon juice, from 1 fruit
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 large fresh eggs*
- 2 bread I used Sourdough, thick slices
- 4 lices Bacon cooked to preferred crispness, thick-cut
- maldon salt flaky
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
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
- To select a ripe avocado, gently remove the stem; if it comes off easily and reveals bright green flesh, the avocado is ripe.
- Avoid squeezing the avocado to prevent bruising the flesh inside before use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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