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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 minute

Avocado Toast with Poached Eggs and Bacon

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 People
Author: Chef Jack Ovens

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.
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