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.
Chef's Tips
Start the bacon in a cold pan, as written, rather than a hot one — this renders the fat slowly and evenly, which is what gives you both crisp bacon and enough clean fat left in the pan to toast the bread in.Crack each egg into its own small bowl before sliding it into the simmering water — this lets you control exactly where it goes and catch any shell fragments, rather than cracking straight into the pot and risking a messy poach.The chilli oil contains raw garlic and ginger steeped in oil, so keep refrigerated at all times and use within about a week — homemade garlic-in-oil condiments aren't shelf-stable and shouldn't be left at room temperature.
Storage & Reheating
This one's best eaten immediately, as written — poached eggs don't hold or reheat well (the yolk keeps cooking), and the avocado will brown, and the toast will go soft if assembled ahead.If prepping components in advance, cook the bacon and store it separately in the fridge for up to 3 days, reheating in a pan to re-crisp. Toast the bread and poach the eggs fresh just before serving. The chilli oil, if freshly made, keeps refrigerated for up to a week — assemble everything together only at the very end.