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5.0 from 15 votes

Bacon Avocado Toast with Poached Eggs

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
12 mins
Servings: 2 avocado toasts
Calories: 677 kcal
Course: Breakfast
Cuisine: American

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 lices thick-cut bacon cooked to preferred crispness
  • Maldon flaky salt
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika

Instructions

    Cup of Yum
  1. Poach the Eggs
  2. 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.
  3. 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.
  4. 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.
  5. Prep your toppings
  6. 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.
  7. 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.
  8. 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.
  9. Serving
  10. 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.
  11. 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

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

% 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.