It’s the thing now, “Avocado Toast”. I’ve heard girls at Pure Barre studio talked about it. How did I not know about this!? o.k. These are cute girls half my age and of course they’re hipper than me. So, duh! A couple restaurants in our city have it on the menu and I meant to drag my husband and go try it a few times, but they get so busy over the weekend. Most weekend, I am busy “adulting”, too (i.e. laundry, vacuum, workout, bath the dog, shower… ).
How hard could that be? But first thing first, I need bacon! because EVERYTHING tastes good with bacon. Secondly, I need eggs, sunny-side up.
I found that the best way to cook bacon, with the least mess, is cooking them in the oven on a baking sheet lined with foil. Sprinkle them with a little bit of pepper and bake them at 375°F for about 22-25 minutes or longer if you like them extra crispy.
This is what my 22-minute bacon looks like. Obviously, I don’t need 9 pieces of bacon for this recipe, but I’m making extra so I can use them throughout the week.
In the meantime, while waiting for the bacon to cook peacefully, you can make the mashed avocado. Speaking of avocado, it’s incredibly nutritious. Google it, you’ll see. So, eat ’em up guys!
How do you know when it’s ripe?
The skin should be very dark green. Also, place the avocado in the palm of your hand then gently squeeze without applying your fingertips, as this can cause bruising. If the avocado yields to firm gentle pressure, you know it’s ripe and ready-to-eat. I got mine from Costco and they were not ripe so I had to wait a few days, then put them in the fridge to stop the ripeness. They’re good in the fridge for a week or so.
Here are a few avocado recipes. Hope you give them a try.
Tomato Avocado Salad with Balsamic Reduction
Back to Avocado Toast with Bacon and Egg. Slice the avocado open vertically and remove the pit. Using just the tip of the knife, slice into the avocado flesh, making sure to not pierce the skin.
Scoop it out from the skin, sprinkle with a little bit of salt, pepper and a few dashes of hot sauce (optional).
Mash it, until smooth and creamy. You can leave some chunks if you like it chunkier.
Next, sunny-side up eggs. I like using a little bit of olive oil and butter in a non-stick pan when I cook my eggs. Use low heat, cover with a lid until the white is opaque and the yolks have set.
There you have it. The “perfect” sunny-side up eggs.
Next, toast the bread.
Spread mashed avocado generously over the toast. I love making my own bread using my Dutch Oven. Here’s the link to the recipe, Dutch Oven Bread. You can use any kind of bread that you like. Today, I’m using the sunflower pumpkin seed bread that I found in the grocery store. It’s a-m-a-z-i-n-g!
Cut bacon in half and put them on each toast.
Top with sunny-side up eggs.
That’s it. I like serving them with some greens and cherry tomatoes, because why not?
I really hope you give this Avocado Toast with Bacon and Egg a try. Breakfast or brunch or whenever. The recipe card is below. Enjoy!
- 1 ripe avocado
- 2 eggs
- 2 slices bread
- 2 pieces bacon
- 1 tablespoon olive oil
- butter
- salt
- pepper
- hot sauce (optional)
- Preheat the oven to 375°F. Line a baking sheet with foil. Put a baking rack on top. Lay bacon on it and sprinkle with some pepper. Bake for 22-25 minutes.
- Slice the avocado open vertically and remove the pit. Using just the tip of the knife, slice into the avocado flesh, making sure to not pierce the skin. Scoop it out from the skin, sprinkle with a little bit of salt, pepper and a few dashes of hot sauce (optional). Mash it with a fork, until smooth and creamy. You can leave some chunks if you like it chunkier.
- Cook the eggs in olive oil and a little bit of butter using low heat, cover with a lid until the white is opaque and the yolks has set.
- Toast the bread.
- Spread mashed avocado generously over the toast. Cut bacon in half and place them on top of the toast. Top with the eggs. Enjoy!
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