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Avocado Bacon and Egg Toasts with Perfect Runny Yolks – A 20-Minute Breakfast Dream
Growing up in Morocco, breakfast was a leisurely affair around my mother’s table — olive oil, fresh bread, and a bowl of warm eggs simmered in tomatoes. But this avocado bacon and egg toast recipe is something I fell in love with here in New York City, where mornings are fast and layered with flavor. I’ve taken the classic combo and elevated it with a French trick I learned at Le Cordon Bleu: the perfect runny yolk. It’s the golden secret that turns a quick toast into a decadent, crave-worthy meal. Ready in 20 minutes, this breakfast avocado toast with bacon and eggs will become your new weekday hero.
Imagine this: a thick slice of sourdough, toasted until it crackles under the knife, topped with a generous smear of velvety avocado mashed with a hint of lemon and a pinch of sea salt. Crumbled bacon adds a salty, smoky crunch, and the crowning glory — a sunny-side-up egg with a yolk so runny it pools into the avocado, creating a sauce that’s pure magic. The contrast of creamy, crispy, and silky textures, plus the aroma of toasted bread and sizzling bacon, is absolutely intoxicating. It’s the kind of breakfast that makes you slow down and savor every bite.
I’ve tested this avocado bacon egg toast recipe dozens of times — for busy mornings, lazy weekends, and even brunch parties. My version stands out because I add a pinch of ras el hanout (that Moroccan spice blend) to the avocado mash, a subtle warm note that plays beautifully with the smoky bacon. Plus, I’ll share my chef-tested technique for keeping the yolk perfectly runny without overcooking it. (spoiler: it’s all about temperature control) You’ll also learn how to avoid the #1 mistake people make — soggy toast. There’s nothing worse than a limp foundation, and I’ve got you covered. Let’s dive in!
Why This Avocado Bacon and Egg Toast Recipe Is the Best
The Flavor Secret – I draw from my Moroccan heritage by adding a whisper of ras el hanout to the avocado mash. That subtle blend of cinnamon, coriander, and cumin elevates the entire dish without overpowering. Combined with creamy avocado, salty bacon, and a runny egg, this easy avocado toast recipe hits every note: savory, rich, slightly sweet, and deeply satisfying. It’s a small twist that makes a huge difference — the kind of touch my mother would approve of.
Perfected Texture – The French-trained side of me obsessed over the egg. For a truly runny yolk that coats every crouton-sized bite of avocado and bacon, you need to fry the egg in the bacon fat at medium-low heat, covered for the last minute. The white stays tender, the yolk stays molten. And for the toast? I brush the bread with the rendered bacon fat before toasting — genius, right? It adds crunch and a layer of savory flavor that’s addictive.
Foolproof & Fast – Even if you’re a beginner, this bacon and egg avocado toast recipe is virtually impossible to mess up. I’ve broken down every step with clear visual cues and timing. Plus, I’ll show you how to prep components ahead so you can assemble this breakfast in under five minutes on busy mornings. The recipe is designed for real life — no fancy equipment, no stress, just incredible flavor.
Avocado Bacon Egg Toast Ingredients
When I shop for this recipe at my local farmers market in Chelsea, I look for avocados that yield gently to pressure — not rock-hard, not mushy. The bacon I prefer is thick-cut applewood-smoked from a small producer in Vermont. And the eggs? Pasture-raised, with deep golden yolks that promise the richest flavor. Let’s get into the details so you can choose the best ingredients wherever you shop.
Ingredients List
- 4 slices of bread (sourdough or whole wheat; sturdy enough to hold toppings)
- 4 slices thick-cut bacon
- 2 ripe avocados (Hass are best)
- 4 large eggs (pasture-raised for best yolk color)
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes, fresh herbs (chives or cilantro), hot sauce, or a squeeze of lemon for brightness
Ingredient Spotlight
Avocados – Hass avocados are my go-to for this avocado toast with bacon and eggs because of their creamy, buttery texture and nutty flavor. To check ripeness, gently press near the stem — it should yield slightly. If they’re still firm, place them in a paper bag with a banana overnight. If you need a substitute, try mashed edamame (for a lower-fat option) or even a dollop of hummus for a different flavor profile.
Bacon – The bacon provides the crucial salty, crispy element. I prefer thick-cut because it retains a bit of chewiness and doesn’t burn as quickly. For a twist, try turkey bacon (though it will be less crispy) or a plant-based bacon for a vegetarian version (but it lacks the rendered fat for toasting). The bacon fat is liquid gold here — don’t you dare discard it!
Eggs – The egg is the star. For a runny yolk, use the freshest eggs you can find. The whites will hold together better, and the yolk will stay intact. If you can’t find pasture-raised, any large egg will work — just watch the cooking time. A perfectly fried egg with a runny yolk is the heart of this breakfast avocado toast recipe.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Bread (sourdough) | Whole wheat, rye, or gluten-free bread | Whole wheat: nuttier, still sturdy; rye: earthier, less crunchy; gluten-free: may be more delicate |
| Bacon | Turkey bacon, prosciutto, or tempeh bacon | Turkey bacon: less fat, less crispy; prosciutto: saltier, crisp quickly; tempeh: smoky but not as crunchy |
| Avocado | Mashed edamame or hummus | Edamame: lighter, green, less creamy; hummus: savory, different texture (still good!) |
| Egg | Poached egg or soft-boiled egg | Poached: equally runny but requires more skill; soft-boiled: firmer white, still runny yolk |
How to Make Avocado Bacon and Egg Toasts — Step-by-Step
Follow these simple steps, and you’ll have an incredible breakfast on the table in 20 minutes flat. I’ve included my best tips and tricks to ensure perfect results every time.
Step 1: Crisp the Bacon
Place the bacon slices in a cold skillet (preferably cast iron) and set over medium heat. Cook for 3-4 minutes per side, until deeply golden and crisp. Transfer to a paper towel-lined plate. Reserve the rendered fat in a small bowl.
💡 mia’s Pro Tip: For extra-crispy bacon, start in a cold pan — the fat renders slowly, giving you a perfectly crunchy slice without burning.
Step 2: Toast the Bread
Brush one side of each bread slice with a little of the reserved bacon fat (this prevents sogginess and adds flavor). Toast in the same skillet over medium-high heat for 1-2 minutes per side, or in a toaster until golden. Keep warm while you prepare the rest.
⚠️ Common Mistake to Avoid: Don’t use dry bread in the skillet without fat — it will burn and become brittle. Brush with bacon fat for a protective, flavorful layer.
Step 3: Mash the Avocado
Halve the avocados, remove the pit, and scoop the flesh into a bowl. Mash with a fork to your desired consistency — I like it a little chunky. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and a squeeze of lemon juice (optional). For a Moroccan touch, add a pinch of ras el hanout.
💡 mia’s Pro Tip: Add the lemon juice right away — the acid slows down browning and brightens the avocado’s flavor. Your mash will stay green for hours!
Step 4: Fry the Eggs Perfectly
Wipe out the bacon fat from the skillet, leaving about 1 tablespoon. Heat over medium-low. Crack the eggs into the pan (crack each into a small bowl first to avoid shell). Cook for 2-3 minutes until the whites are set but the yolks are still wobbly. Cover the pan for the last 30 seconds to set the whites gently without overcooking the yolks.
⚠️ Common Mistake to Avoid: High heat will make the whites rubbery and the yolks burst. Keep the flame at medium-low and use the cover trick for perfect runny eggs every time.
Step 5: Assemble and Serve
Spread the mashed avocado evenly over each toast. Crumble or chop the bacon and sprinkle over the avocado. Place a fried egg on top. Season with a pinch of salt, pepper, and optional red pepper flakes or chopped herbs. Serve immediately — the yolk should be all set to ooze!
💡 mia’s Pro Tip: To make this breakfast avocado toast with bacon and eggs extra special, drizzle a tiny bit of truffle oil or hot honey over the finished toasts. It’s my NYC brunch secret!
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Crisp bacon | 6–8 min | Bacon is deeply golden and curls slightly |
| 2 | Toast bread | 3–4 min | Bread is golden brown and edges are crisp |
| 3 | Mash avocado | 2 min | Creamy, slightly chunky consistency |
| 4 | Fry eggs | 3–4 min | White is set, yolk is jiggly when shaken |
| 5 | Assemble & serve | 1 min | Layers: toast → avocado → bacon → egg |
Serving & Presentation
I like to serve these avocado bacon and egg toasts on a simple wooden board, the toast slightly overlapping, with the runny yolk shining like a golden moon. For a touch of my Parisian training, I add a sprinkle of fresh chives and a few red pepper flakes (for color and a little heat). The creamy avocado, crisp bacon, and silky egg are already a riot of textures, so keep the plating minimal and let the ingredients shine.
In NYC, this is the breakfast I make when friends come over — it’s rustic but elegant, and everyone can customize their own. A side of arugula salad with lemon vinaigrette cuts through the richness beautifully, or you can go full indulgent with a side of crispy hash browns. For a Moroccan twist, serve with a small bowl of harissa on the side — a spicy, smoky dip that takes the toast to another level.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Arugula salad with lemon vinaigrette, roasted cherry tomatoes, or crispy hash browns | Adds freshness, acidity, or extra crunch to balance richness |
| Sauce / Dip | Harissa, sriracha mayo, or chimichurri | Spice or herbaceous kick enhances the creamy avocado and savory bacon |
| Beverage | Fresh-squeezed orange juice, iced matcha latte, or black coffee | Bright acidity, earthy green tea, or bitter coffee cut through the fat |
| Garnish | Fresh chives, red pepper flakes, lemon zest, or microgreens | Adds color, freshness, and a pop of flavor |
Make-Ahead, Storage & Reheating
Living in NYC, I’m always looking for ways to streamline my mornings. While these toasts are best fresh, you can prep components ahead. Here’s how I meal-prep this easy avocado toast recipe for busy days: I crisp the bacon, mash the avocado (with extra lemon juice to keep it green), and hard-boil a few eggs — then assemble the toasts in under 2 minutes.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator (assembled) | Airtight container | 1 day max | Avocado browns and toast gets soggy. Better to store components separately. |
| Refrigerator (components separated) | Avocado in bowl with plastic wrap directly on surface; bacon in paper towel; eggs covered | Avocado: 1 day; bacon: 5 days; eggs: 3 days | Reheat bacon in a 350°F oven for 3-4 min; eggs in a skillet with a splash of water covered over low heat; toast fresh |
| Freezer (only cooked bacon) | Freezer bag, pressed flat | Up to 3 months | Reheat directly in a skillet over medium heat for 2-3 min until crisp |
If you do want to make the whole thing ahead, I recommend preparing just the avocado mash and the crispy bacon. Store the mash in a small bowl with a layer of plastic wrap pressed directly onto the surface — this prevents oxidation and keeps it green for up to 24 hours. Toast the bread fresh and fry the egg just before serving. The egg is the one element that truly must be made to order for that perfect runny yolk. Trust me, it’s worth the extra minute!
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Spiced | Add ½ tsp ras el hanout to avocado, dust with cumin | Those who love warm, exotic flavors | Easy |
| Mediterranean | Substitute bacon with feta, add tomato and cucumber | Lighter, vegetarian option | Easy |
| Smoked Salmon | Replace bacon with smoked salmon, add capers | Elegant brunch twist | Easy |
Moroccan Spiced Variation
This is my personal favorite, and it always surprises my friends. The ras el hanout — a complex blend of cinnamon, ginger, coriander, nutmeg, and more — adds a warmth that pairs beautifully with the creamy avocado and smoky bacon. I first started adding this spice after a trip back to Marrakech, where my aunt showed me how she seasons her morning eggs. Sprinkle a pinch over the avocado before topping with the egg, and serve with a dollop of labneh for a truly Moroccan-inspired breakfast.
Mediterranean Vegetarian Variation
To make this easy avocado toast recipe vegetarian, skip the bacon and crumble feta cheese over the avocado instead. Add sliced cherry tomatoes, thinly sliced cucumber, and a drizzle of olive oil. The briny feta replaces the saltiness of bacon, and the fresh vegetables add crunch. I sometimes add a pinch of za’atar for extra herby goodness — it’s a favorite from my Paris days when I used to grab a similar toast from a café in the 11th arrondissement. This version is lighter but still incredibly satisfying.
Smoked Salmon Brunch Variation
For a show-stopping brunch, replace the bacon with thin slices of smoked salmon. The silky, briny salmon is a natural partner for avocado and runny egg. Add a few capers, a squeeze of lemon, and a sprinkle of fresh dill. This version tastes like a fancy brunch but comes together in the same 20 minutes. I serve it with a side of rye toast fingers and a mimosa — perfect for hosting. The capers provide the same salty pop that bacon would, so you don’t miss the meat.
Frequently Asked Questions About Avocado Bacon Egg Toast Recipe
How do you cook the eggs for avocado bacon and egg toasts to keep the yolk runny?
The key is medium-low heat and a lid. Start by heating a non-stick skillet with a little bacon fat or butter over medium-low. Crack the eggs gently, making sure not to break the yolks. Let them cook undisturbed for about 2-3 minutes until the whites are nearly set but the yolks are still liquid. Then cover the pan for the last 30-45 seconds — the steam will gently set the whites on top without cooking the yolks. If your pan is too hot, the whites will bubble and turn rubbery, and the yolk may burst. Always crack each egg into a separate small bowl first to ensure freshness and avoid shell fragments.
What is the best way to ripen avocados quickly for avocado bacon and egg toasts?
If you’re short on time, place the firm avocados in a brown paper bag with a ripe banana or an apple. The ethylene gas released by the fruit will speed up ripening significantly — usually within 12-24 hours. Do not use the microwave or oven; they will cook the avocado and ruin the texture. For an even faster trick, you can mash the under-ripe avocado with a fork and add a tablespoon of Greek yogurt to soften the texture, though the flavor won’t be quite as creamy as a fully ripe avocado. Always buy avocados a day or two in advance and store them on the counter.
Can I make avocado bacon and egg toasts ahead of time and reheat them?
I wouldn’t recommend assembling the toasts completely ahead of time because the avocado will brown and the toast will become soggy. However, you can prep the components separately. Cook the bacon and store it in the refrigerator for up to 5 days. Mash the avocado with extra lemon juice and press plastic wrap directly onto the surface — it will keep in the fridge for up to 24 hours. Fry the eggs fresh just before serving for the best runny yolk. To reheat bacon, pop it in a 350°F oven for 3-4 minutes or in a skillet. Toast the bread fresh — it only takes a minute!
What type of bread works best for avocado bacon and egg toasts to prevent sogginess?
A sturdy, thick-cut bread is essential. Sourdough is my top choice because its tangy flavor complements the toppings and its dense crumb holds up well under the avocado and egg. Whole wheat or rye bread are also good options. Avoid soft white sandwich bread — it will become mushy almost instantly. Toasting the bread until it’s golden and crisp is crucial. I recommend brushing one side with a little bacon fat before toasting; that creates a barrier that prevents sogginess and adds incredible flavor. If you’re gluten-free, choose a thick gluten-free bread that won’t disintegrate.
How do you keep avocado from turning brown in avocado toast?
Avocado browns when exposed to air due to oxidation. The best defenses: add acid and limit air contact. Mash the avocado with a squeeze of fresh lemon or lime juice — the vitamin C stops the browning enzyme. Press plastic wrap directly onto the surface of the mash if storing. For assembled toast, serve immediately. If you want to prep mashed avocado the night before, add a thin layer of water on top (pour it off before using) or use a vacuum-sealed container. Some people also swear by smearing a thin layer of olive oil on the exposed avocado.
Can I use poached eggs instead of fried for this recipe?
Absolutely! Poached eggs work beautifully with this avocado bacon and egg toast recipe. The runny yolk will still soak into the avocado and bread. To poach, bring water to a gentle simmer (not a rolling boil) in a deep skillet, add a splash of vinegar, and create a gentle whirlpool before sliding in the egg. Cook for 3-4 minutes until the white is set but the yolk is still soft. The texture is slightly different — more delicate and ethereal than fried. Just be sure to pat the poached egg dry on a paper towel before placing it on the toast to prevent watery sogginess.
How can I make this recipe dairy-free or vegan?
For a dairy-free version, simply avoid butter and use only olive oil or bacon fat for toasting and frying. The recipe is naturally dairy-free as written — just ensure your bread is dairy-free. For a vegan version, replace the bacon with tempeh bacon or coconut bacon, and the eggs with a tofu scramble or a soft-boiled “runny” egg substitute made from silken tofu with black salt (kala namak) for eggy flavor. The avocado mash remains the same. The texture and flavor will differ but it can still be delicious. I’ve tested a vegan version with smoked carrot lox and it’s a hit among my plant-based friends.
What can I use instead of bacon in avocado bacon and egg toasts?
If you want a similar salty, crispy element without bacon, try prosciutto (crisped in a skillet), smoked turkey, or even crispy sautéed mushrooms. For a vegetarian alternative, crumbled feta or goat cheese adds saltiness without the meat. For a smoky flavor without the meat, you can sprinkle a little smoked paprika on the avocado. Tempeh bacon is another great option — slice tempeh thinly, marinate it in soy sauce, maple syrup, and liquid smoke, then pan-fry until crispy. It’s surprisingly close to the real thing and pairs wonderfully with avocado and egg.
Share Your Version!
I’d love to see how your avocado bacon and egg toasts turn out! Have you tried my Moroccan spice twist? Or did you go with smoked salmon? Drop a star rating and a comment below — your feedback helps me create even better recipes for you. Tag me in your photos on Instagram or Pinterest using @exorecipes. I personally read every comment and reply to as many as I can. Your kitchen creations bring me so much joy!
One question for you: What’s your favorite way to get a perfectly runny yolk? I’d love to hear your tips and tricks in the comments. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡
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Avocado Bacon and Egg Toasts
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings (2 toasts each) 1x
- Method: Breakfast, Brunch
- Cuisine: American
Description
A delicious and easy breakfast or brunch recipe featuring crispy bacon, creamy avocado, and perfectly cooked eggs on toasted bread.
Ingredients
- 4 slices of bread (such as sourdough or whole wheat)
- 4 slices bacon
- 2 ripe avocados
- 4 large eggs
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes, fresh herbs, or hot sauce for garnish
Instructions
- Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble or chop.
- Toast the bread slices until golden and crisp.
- While the bread toasts, halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash with a fork to desired consistency; season with salt and pepper.
- In the same skillet, fry the eggs to your liking (sunny-side up, over easy, or poached).
- Spread the mashed avocado evenly over each toast. Top with crumbled bacon and a fried egg.
- Season with additional salt, pepper, and optional garnishes. Serve immediately.
Notes
For extra flavor, add a squeeze of lemon juice to the avocado mash or a sprinkle of chili flakes. To save time, use pre-cooked bacon.
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 30g
- Protein: 18g
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