Avocado Toast with Poached Eggs, Crispy Bacon and Chilli Oil
This indulgent avocado toast is layered with creamy smashed avocado, perfectly poached eggs, and crispy bacon, all finished with a drizzle of homemade chilli oil. It’s a quick, café-style breakfast that’s rich in flavour, easy to prepare, and ready in under 20 minutes.
Ingredients
- 2 Slices - Sourdough or Bread of Choice
- 1 - Large Avocado, Smashed
- ¼ - Lemon, Juiced
- 4 - Eggs
- 6 - Steaky Bacon Rashers
- Seasoning To Taste
- Flat Leaf Parsley
Chilli Oil
- ½ Cup (125g) - Sambal Oelek
- ½ Cup (125ml) - Sunflower Oil
- 2 Tbsp (40ml) - Lemon Juice
- ½ - Lemon, Zest
- 1 - Garlic Clove, Grated
- 5g (0.2oz) - Ginger, Peeled & Grated
- 1 tsp (10g) - Dijon Mustard
- Seasoning To Taste
Instructions
Make The Chilli Oil
- Combine all the ingredients in a bowl and whisk until smooth. Adjust acidity and seasoning levels to your taste.
Cook The Bacon
- Place the bacon in a cold pan and bring it up to medium heat. Allow the fat to render slowly, cooking the bacon until it’s golden and crisp. Transfer to a paper towel to drain, reserving the rendered fat in the pan.
Toast The Bread In Bacon Fat
- Add the bread slices directly into the pan with the rendered bacon fat. Toast for 2–3 minutes per side, or until golden and crisp.
Prepare The Avocado
- Scoop the avocado flesh into a bowl. Mash with the back of a fork, adding lemon juice, a pinch of salt, and cracked pepper. Leave it slightly chunky for texture.
Poach The Eggs
- Bring a saucepan of water to a gentle simmer. Add a splash of vinegar (optional), then stir to create a vortex. Crack the eggs into small bowls, then gently slide them into the water. Poach for about 2 1/2 minutes for runny yolks. Remove with a slotted spoon and drain briefly on a paper towel.
Assemble
- Spread the smashed avocado evenly over the bacon-fat toast. Top each slice with a poached egg. Crumble the crispy bacon over the top, drizzle with chilli oil, and finish with a light dusting of paprika, cayenne, or sumac.
Serve
- Serve immediately while hot, with an extra wedge of lemon on the side if desired.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage & Reheating Instructions
This avocado toast can be stored, but it’s always best enjoyed fresh. If needed, keep the smashed avocado, poached eggs, bacon, and toast separate. Store the avocado in an airtight container with plastic wrap pressed against the surface for up to 1 day. Cooked bacon keeps in the fridge for up to 3 days. Poached eggs can be shocked in ice water and refrigerated for up to 2 days, then gently reheated in hot water. Toast is best made fresh — reheated bread will lose its crispness.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible.